Fried Cabbage and Kielbasa Skillet

Ingredients

• Polish sausage

  Pork

  12 oz or 340g

• Butter

  Unsalted

  3 tbsp or 43g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 medium or 75g

• Cabbage

  Raw

  1 ⅜ head, medium or 1.25kg

• Garlic

  Raw

  4 cloves, minced or 12g

• Red wine vinegar

  2 tbsp or 30g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Paprika

  Spices

  1 tbsp or 7g

Directions

1. In a large skillet, over medium heat, melt the butter. Add the Kielbasa, sliced on the bias into bite sized pieces, and saute until slightly browned (about 5 minutes). Remove from the skillet and set aside.
2. Add the onion and garlic to the skillet. Saute until softened - about 5 minutes. Remove and set aside.
3. Place the sliced cabbage in the skillet with the red wine vinegar and saute until cabbage is cooked down to desired tenderness. Cook about 10 minutes.
4. Return the onion and garlic mixture and the Kielbasa to the skillet, add salt, pepper, red pepper flakes, and paprika. Heat through. Add additional butter, as needed, during the cooking process.

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