Polish Kielbasa Cabbage Skillet
Tried it and then changed it a bit. Awesome!. I made this the first time totally following the recipe. It was rally good but I made some changes. I parboiled the cabbage wedges in salted water for 10 minutes. I also added baby carrots and quartered new potatoes. As somebody suggested, I added 1/4 cup chicken stock and a bit of vinegar. I nestled the whole kielbasa in the center of the pan with the cabbage wedges, carrots and the potatoes around it. With the partially cooked cabbage, baby carrots and small cut potatoes, they only needed about 25 minutes on low to finish. It wa amazing. I was wondering, has anybody finished it in the oven? And if so what temperature and for how long. I'm reluctant to try it but I was thinking 325 for 20 minutes. What do you guys think? — Clare
Servings6 to 8 servings
- 1 package (13.5 ounces) Johnsonville® Polish Kielbasa or 1 package (14 ounces) Johnsonville® Polish Kielbasa, cut into 2-inch pieces
- 1 cup carrot, sliced ¼ inch
- 1 large onion, coarsely chopped
- 2 tablespoons butter
- 1 small head of cabbage, cut into wedges
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 packages (24 ounces each) refrigerated prepared mashed potatoes
- In a large skillet, sauté sausage, carrot, and onion in butter until onion is tender.
- Add the cabbage, thyme, salt, and pepper. Reduce heat; simmer, covered 14-16 minutes or until cabbage is tender.
- Meanwhile, heat potatoes according to package directions.
- Serve with sausage mixture.