SAUTEED CABBAGE AND KIELBASA #CABBAGE #CHICKEN
All you need is a couple of straightforward fixings to make this delectable sautéed cabbage and kielbasa! Your family will love this scrumptious solace nourishment.
Cabbage and kielbasa is an extraordinary mix. I can't state I concocted it, yet I don't see it around over and over again, so I needed to push it once again into the spotlight (gracious definitely, my little blog absolutely has that control).
Since I'm half Czech, I am no more unusual to the decency of cabbage. I certainly grew up eating a great deal of it.When you set it up in the correct manner, it can truly taste astonishing. Same to frankfurters.
To the extent the kielbasa goes, here in North America kielbasa is frequently sold in standard markets named as "kielbasa" or "smoked Polish wiener". "Kielbasa" really signifies "hotdog", so in the event that you go to a Polish food merchant and request it, you'll must be progressively explicit.
A smoked Ukrainian or Hungarian wiener would work in this dish as well. Here in Canada we frequently allude to "kielbasa" just as "kubasa". It's interesting how words from one language advance into another!
Ingredients :
- 16 ounces kielbasa (smoked Polish sausage) sliced into 1/4" rounds
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 1 medium green cabbage sliced thin, core removed
- 2 cloves garlic minced
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions :
- Heat oil in a large skillet on medium-high heat. Add the sausage and cook, stirring occasionally, until it's nicely browned (7-10 minutes). Turn the heat down to medium once it gets going. Remove the kielbasa from the pan and set aside once it's nice and crisp.
- Add the butter and onion to the pan. Cook for 3 minutes, stirring occasionally.
- Add the cabbage to the pan and cook uncovered for 10-15 minutes, stirring fairly often. The cabbage at the bottom of the pan will start to wilt after a few minutes and it will become easier to stir. The onions will also start to lightly brown and become more flavorful.
- Once the cabbage is tender-crisp and cooked to your liking, add the garlic and paprika. Stir until it's combined. Add in the sausage and cook for a couple more minutes until it's heated through. Season with salt & pepper to taste. Serve immediately.
- Recipe Notes
- Smoked Ukrainian or Hungarian sausage would work as well.
For more detail : http://bit.ly/2KgACo4
