Cabbage & Kielbasa Skillet

This dish comes together so easily making it a perfect weeknight dinner, or a make ahead dish for meal prepping. It is low carb but can be easily extended into a larger meal by adding rice or potatoes. I suggest chopping all the ingredients in advance so the preparation goes even faster.

Using a fresh head of Cabbage and good quality Kielbasa is important! I am lucky enough to be able to snag each from my weekly Farmer’s Market, but even if it is from the grocery store be sure to pick a quality sausage, it makes all the difference.

Ingredients:

• 4 links Kielbasa Sausages or 1 large whole Kielbasa “U” sliced into small slices
• 1/2 Sweet Yellow Onion chopped
• 1/2 Head of Cabbage sliced into ribbons
• 1 Cup Bone Broth (or your favorite Stock)
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 2 Tablespoon Dried Sage
• 1 Teaspoon Dried Dill Weed
• 1/4 Teaspoon Allspice
• Pork Lard or Butter for cooking

First place Pork Lard (or Butter) in a cast iron skillet and grease liberally. Heat on medium-high heat. Once hot, place Kielbasa in the pan and brown on each side. Remove from pan and set aside.

Place onions in the same pan and begin to caramelize onions using the sausage drippings. Once onions have developed a golden brown color, add the broth to the pan and deglaze. I keep the onions in the pan during this step, it helps make them even softer and more flavorful.

Add the Sage, Dill Weed, Allspice, Salt and Pepper and cook until herbs are hydrated. Stir often. The aroma will be amazing!

Place the cabbage in the skillet and stir to help incorporate the cabbage into the mixture . The cabbage will fill the pan at first but will begin to decrease in size once cooked down. Once all the cabbage is softened, add the Kielbasa back to the pan. Once the sausage is thoroughly heated, remove the pan from the stove and serve!

This makes great leftovers, and I will often have a few days worth of lunches after making this for dinner.