Cabbage Skillet with Sausage

 

 

Ingredients needed for our easy to cook kielbasa & cabbage skillet

Directions

  1. Peel the potatoes and cut into large slices. Pour slowly vegetable oil in a large kettle, so that it closed the bottom half inch and put on the medium heat. Put potatoes into the cooking pot and start frying.
  2. Chop the onion thin half-rings, grate the carrot.
  3. After frying for about 5 minutes, arrange the onion and carrot and leave to fry for another 5 minutes. Stir the vegetables periodically.
  4. While the vegetables are roasting, finely chop the cabbage.
    You might think that there are a lot of cabbage, but it’s not. During cooking, the cabbage is reduced in volume almost two times. So if the cabbage the first time do not fit, then literally after a few minutes of stewing, you can put the rest of the part.
  5. Add the cabbage to the vegetables, mix well, cover it and stew for 5 — 7 minutes.
  6. Open the lid and allow the vegetables to fry for ten minutes, so they are not turned to mush. And if they get too dry, add a little vegetable oil. And don’t forget to stir the vegetables from time to time, so they don’t burn and get them evenly cooked.
  7. Sausages cut into thin slices and add to vegetables. Mix, pepper and cover with a lid for another 5 minutes.
  8. Remove the cover. The cabbage should become soft.
    Next to the wall of the cauldron make a small indentation and pour 2 tablespoons of tomato paste and allow the paste to fry for 2 minutes. Stir.
  9. Now, pour one cup of water, add a pinch of salt and pepper again to taste. Mix well, cover and allow the vegetables out for about five minutes.
  10. Turn off the heat and allow the vegetables to infuse with the lid closed for another 5 — 10 minutes.


 

 

22 Comments

  1. Cooked this on New Year’s Day. My husband and I enjoyed it. I did cut down on the amount cooked as it was only the two of us. Thanks for an easy recipe that I am sure to make again.

  2. Alexa Kravts says:

    I am glad that you liked it!

  3. Snowing and this seemed like the perfect thing! Making right now. The best things are the simple things. Can’t wait to eat!

  4. Delicious!! Love the vinegar, sugar, Dijon combination! Was out of rice wine vinegar and used white wine vinegar without a problem!!

  5. Alexa Kravts says:

    Thank you very much for your report, Vicky!

  6. Aloha! I used to make your original cabbage and kielbasa post fairly regularly, but of course never wrote it down. Might you be able to remind me of the amounts of garlic, pepper, sugar, mustard, and vinegar? I promise I’ll write it down! Mahalo!

  7. Alexa Kravts says:

    garlic – 3 cloves
    pepper – 0.5 teaspoon
    sugar – 2 teaspoons
    mustard – 1.5 teaspoons
    vinegar – 2 teaspoons

  8. In your original cabbage and kielbasa post what kind of vinegar did you use?

  9. Where is your original recipe with the dijon mustard and how to cook it? Thanks

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