Kielbasa and Cabbage

My kids finally have mature enough taste buds to eat this dish. I think. I just made it today while they were at school and I’ll reheat tonight with some their favorite oven roasted potatoes to appease them. I’m hoping they will like it. I know my husband will eat it and enjoy it.

I haven’t made this in years, but this is the most exciting part of this dish… It comes together so quickly! While the cabbage was cooking, I chopped the kielbasa and the bacon. And… While the kielbasa cooked with the cabbage, I cleaned up all of the dishes! Also, I’ve made this with elk sausage and our pasture raised bratwursts would work well here too. So versatile! The Polish have it going on. I hope you enjoy this dish!

*This is DAIRY FREE and GLUTEN FREE*

Ingredients

• 4 slices bacon
• 1/4 cup water
• 2 tablespoons pure cane sugar
• 1 yellow onion, diced
• 2 teaspoons minced garlic (I always use a heaping scoop)
• 1/4 teaspoon minced red pepper flakes
• 1/2 teaspoon course Celtic sea salt (add only if needed at the end – different types and brands of bacon and kielbasa will have different degrees of saltiness)
• 1/4 teaspoon dill week of 3 teaspoons caraway seed
• 1 large head cabbage, loosely chopped
• 1 pound polish kielbasa sausage

Directions

Fry bacon in a deep skillet with a lid until browned. Remove bacon.

Stir water, sugar, onions, garlic, red peppers flakes, dill or caraway seeds into the drippings of the pan and mix.

Add cabbage and gently stir. Cover and cook on medium fro 10-15 minutes.

Add Kielbasa to the pan and cook, covered, for an additional 10-15 minutes.

Crumble bacon over top and stir.

Taste and add salt if needed.

Serve warm. This tastes great with oven roasted potatoes.