2 to 3partially cooked large to medium potatoesdiced into cubes
Salt and pepper
1poundJohnsonville Kielbasa sausagecut into 1/2-inch pieces
1/2cupdiced or sliced onion
4 to 6cups chopped cabbage
1tspcaraway seedsoptional
1/2cup chicken stock
2 to 3tbspchopped Italian parsley optional
Whole-grain or German mustard optional
Instructions
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.
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.