Kielbasa and Cabbage

How to Make Kielbasa and Cabbage

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1. Heat the oil in a large deep frying pan over medium-high heat. Fry the kielbasa for 5 minutes until browned at the edges. Lift out.

   Mark done Start 5 min timer

2. Add the butter and onion and cook for 4 minutes. Add the cabbage in batches, letting each wilt before adding the next.

   Mark done Start 4 min timer

3. Cook the cabbage for 8 minutes, leaving it undisturbed for the first 3, until soft and browned in spots.

   Mark done Start 8 min timer

4. Return the kielbasa, season with the salt and pepper and cook for 2 minutes. Stir in the vinegar and serve.

   Mark done Start 2 min timer

Tips for Making Kielbasa and Cabbage

• Brown the sausage well; the fat it releases flavours everything else.
• Add the cabbage in batches so the pan stays hot.
• Add the vinegar off the heat so its sharpness does not boil away.

What Goes With Kielbasa and Cabbage

• Boiled potatoes
• Rye bread
• Mustard
• Pickles

Storing & Reheating Kielbasa and Cabbage

Keeps in the fridge for up to 3 days. Reheat in a hot pan. The cabbage softens further on reheating.

Questions About Kielbasa and Cabbage

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.