Ingredients with Measurements:
- 1 pound kielbasa, sliced
- 1 head of cabbage, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced kielbasa and cook until browned on both sides, about 5 minutes.
3. Remove the kielbasa from the skillet and set aside.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3 minutes.
5. Add the shredded cabbage to the skillet and stir to combine with the onion and garlic.
6. Cook the cabbage for about 10 minutes, stirring occasionally, until it is wilted and tender.
7. Add the apple cider vinegar, brown sugar, salt, and pepper to the skillet and stir to combine.
8. Return the kielbasa to the skillet and stir to combine with the cabbage.
9. Cook for an additional 5 minutes, or until the kielbasa is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 387
Fat: 28g
Carbohydrates: 14g
Protein: 18g
Substitutions for ingredients:
- Kielbasa can be substituted with any type of sausage.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes to the skillet for a heartier meal.
- Use red cabbage instead of green cabbage for a colorful twist.
- Add sliced apples to the skillet for a sweet and savory flavor combination.
Tips and tricks:
- Make sure to slice the kielbasa thinly so that it cooks evenly.
- If the cabbage is too dry, add a splash of water to the skillet to help it wilt.
- Adjust the seasoning to taste, adding more salt, pepper, or brown sugar as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Sour Cabbage and Kielbasa Skillet in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with chopped fresh parsley or green onions for a pop of color.
Pairings:
Serve with crusty bread or mashed potatoes for a complete meal.
Suggested side dishes:
- Roasted root vegetables
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the cabbage is too tough, cook it for a few minutes longer until it is tender.
- If the skillet is too crowded, cook the kielbasa in batches to ensure that it browns evenly.
Food safety advice:
- Make sure to cook the kielbasa to an internal temperature of 165°F to ensure that it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sour cabbage and kielbasa is a traditional Polish dish that has been enjoyed for generations.
Flavor profiles:
This dish is savory and slightly tangy, with a hint of sweetness from the brown sugar.
Serving suggestions:
Serve the Sour Cabbage and Kielbasa Skillet as a main course for dinner or as a hearty lunch.
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Region: Polish