Kielbasa and Cabbage Skillet with Caraway
Ingredients
- 1 poundkielbasa
- 1 small headgreen cabbage
- 1yellow onion
- 1 cupchicken broth
- 2 tablespoonolive oil
- ½ teaspooncaraway seeds
- ·salt
- ·black pepper
Prep
- 01
Slice the kielbasa into half-inch-thick rounds.
- 02
Dice 1 yellow onion.
- 03
Remove the core and roughly chop the cabbage into thin shreds.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the sliced kielbasa and cook for 3 to 4 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- 03
Add the diced onion to the same skillet and cook for 2 to 3 minutes until softened.
- 04
Add the shredded cabbage and caraway seeds, stirring to coat with oil. Cook for 3 to 4 minutes until the cabbage begins to soften.
- 05
Pour in 1 cup chicken broth and return the kielbasa to the skillet. Reduce heat to medium and simmer for 8 to 10 minutes until the cabbage is tender and flavors have melded.
- 06
Season to taste with salt and black pepper. Serve hot.
Spice Tips
For warmth, add 1/4 teaspoon crushed red pepper flakes or a pinch of smoked paprika. A squeeze of fresh lemon or apple cider vinegar at the end brightens the earthy caraway flavors.
Leftovers keep well refrigerated for up to 3 days and reheat beautifully. Serve with crusty bread or over egg noodles for a more substantial meal.