Dinner

Ingredients:
2 tablespoons olive oil, divided
2 tablespoons butter, divided
2 to 3 partially cooked large to medium potatoes, diced into cubes
Salt and pepper
1 pound Johnsonville Kielbasa sausage, cut into 1/2-inch pieces
1/2 cup diced or sliced onion
4 to 6 cups chopped cabbage
1 teaspoon caraway seeds (optional)
1/2 cup chicken stock
2 to 3 tablespoons chopped Italian parsley (optional)
Whole-grain or German mustard (optional)

Directions:
In a large skillet heat 2 tablespoons of the oil and 1 tablespoon of butter on medium heat. Add the diced potatoes. Season the potatoes with some salt and pepper and fry them until golden for about 5 minutes. Remove the potatoes from the skillet to a plate and add the sausage and onion to the skillet and cook about 4 minutes or until sausage gets browned a bit and onions soften. Add butter to skillet and cabbage and cook on medium-high heat, for a few minutes. Add chicken stock and cook another couple minutes until cabbage starts to get tender. Stir in caraway seeds if using and the potatoes and heat a minute or two to warm. Garnish with parsley if you like. Great as is or served with mustard for dipping the sausage pieces.

Notes: My favorite brand of Polish Kielbasa rope sausage is Johnsonville because it’s made with premium pork and no artificial ingredients are added! Plus, it’s fully cooked so your cook time is shorter! Click Johnsonville recipes for more recipes for fully cooked/smoked sausages.