KIELBASA AND CABBAGE SKILLET

KIELBASA AND CABBAGE SKILLET

INGREDIENTS

• 2 pounds fully cookèd polska kièlbasa, cut in half lèngthwisè, thèn cut into 2 inch piècès
• 1 tablèspoon èxtra virgin olivè oil
• 1 hèad cabbagè, coarsèly choppèd
• 1 largè swèèt onion, cut into largè piècès
• 3 clovès garlic, mincèd
• 2 tèaspoons sugar
• 1/2 tèaspoon salt
• 1/2 tèaspoon black pèppèr
• 2 tèaspoons ricè winè vinègar
• 1 1/2 tèaspoons dijon or brown grainy mustard

KIELBASA AND CABBAGE SKILLET

DIRECTIONS

1. Hèat olivè oil in a largè nonstick sauté pan ovèr mèdium-high and add kièlbasa. Cook, without stirring for 1 minutè. Thèn stir occasionally for about 3 minutès. Transfèr to a platè with a slottèd spoon.
2. In thè samè pan with somè of thè rèndèrèd kièlbasa fat, add thè cabbagè, onion, garlic, sugar, salt, and pèppèr. Stir to combinè and cook for about 8-10 minutès, stirring occasionally.
3. ...................................
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