KIELBASA AND CABBAGE SKILLET

The cabbage was much greener than in this picture.

You may remember that last week I wrote to say that I still had three cabbages.  Today I used part of one for this recipe.  It is a one pot skillet dish and really quite tasty.  I did not have any brown or Dijon mustard so used a squirt or two of yellow and it came out just fine.  Thank you to Belly Full for this recipe.


INGREDIENTS:
• 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces.  I used one of Jonathan Pages kielbasa which is delicious!
• 1 tablespoon extra virgin olive oil
• 1 head cabbage, coarsely chopped
• 1 large sweet onion, cut into large pieces
• 3 cloves garlic, minced
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons rice wine vinegar
• 1 1/2 teaspoons Dijon or brown grainy mustard

DIRECTIONS:

1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
   
2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 8-10 minutes, stirring occasionally.
   
3. Mix in the vinegar and mustard; add the kielbasa back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
   
4. Serve immediately on its own or over mashed potatoes.