Kielbasa and Cabbage Skillet

https://www.thekitchn.com/kielbasa-cabbage-skillet-22997419

Tags: Polish

Ingredients

• Kielbasa sausage, 12 to 16 ounces
• Green cabbage, 1/2 small (2- to 3-pound) head
• Unsalted butter or ghee, 2 tablespoons
• Caraway seeds, 0.25 teaspoon
• Red pepper flakes, Pinch
• Kosher salt, 0.25 teaspoon
• Freshly ground black pepper, 0.25 teaspoon
• Whole-grain mustard, 1 tablespoon
• Apple cider vinegar, 1 tablespoon

Kitchen Tools

• Skillet

Cooking Directions

1. Halve 12 to 16 ounces kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1-inch pieces (about 8 cups).

Notes

1. Make ahead: The sausage and cabbage can be cut and refrigerated separately up to 3 days in advance.
2. Storage: Refrigerate leftovers in an airtight container for up to 4 days.