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This Keilbasa Cabbage Skillet is such an easy, flavorful weeknight meal, and the best part is that it only dirties one pan! It makes great leftovers, and you can double the recipe if you’re meal prepping for the week. Skip the potatoes to make it a low carb meal.
Keilbasa Cabbage Skillet
Serves 4
1 lb smoked keilbasa (I used a polish style)
6 cups cabbage, shredded
3 large russet potatoes, peeled and cut in to 1/4 inch pieces
1/2 medium sized yellow onion, peeled and diced
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon kosher salt
black pepper to taste
1/2 teaspoon caraway seeds(optional)
1/2 cup white wine or water (optional)
Heat your oil over medium heat in a large, deep skillet(Like this one or this one). Add in your potatoes, season with salt and cover the skillet. Let the potatoes cook for 4-5 minutes. Stir the potatoes, and add in your sausage and onions. Cook for about 8-10 minutes, until the potatoes are cooked and tender. Stir in your garlic, and cook for one minute. Add in your cabbage and caraway seeds if you’re using them. Stir occasionally and cook for about 5 more minutes, until the cabbage has softened but still has a little crunch. If the bottom of the pan starts to brown at any point, you can deglaze it with a bit of the white wine. Season with pepper and more salt if needed.
PIN IT FOR LATER:
(Note: Nutrition data should be regarded as an estimate. Data will vary depending on which keilbasa you use.)
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