Kielbasa & Cabbage

In a large dutch oven or heavy bottom pot, heat 1 Tbsp of Butter (as needed) and 1-count of Olive Oil (as needed) over medium heat. Add the Onion (1) and cook for 3 minutes until translucent in color.

Add the Garlic (2 cloves) and cook for an additional 45 seconds, stirring until fragrant.

Add the sliced Kielbasa Sausages (2) and distribute evenly in the pan. Cook on each side for 4-5 minutes, monitoring the heat so the sausage crisps, but does not burn.

Stir in the Green Cabbage (1/2 head) and toss so it coats in the sausage, onions, and oil. Add 2 additional Tbsp of Butter (as needed), reduce heat to medium-low, and cover the pot halfway. Allow it to cook for 15-20 minutes, stirring every 5 minutes until the cabbage is wilted and tender. Season with a few pinches of each Salt (to taste) and Ground Black Pepper (to taste).

While the cabbage cooks, prepare your White Rice (2 cups) according to package directions.

Once the cabbage is tender, stir in the Apple Cider Vinegar (1 Tbsp) and allow to cook for 2 more minutes. Taste and adjust salt and pepper to your liking.

Pour the cabbage mix into a serving bowl and return the pot back to the stove over medium heat. Stir in the Chicken Stock (4 Tbsp) while scraping the size of the pot to deglaze the pan. Bring to a boil and reduce for one minute. A little butter here wouldn't hurt either! Pour the juices over the cabbage and serve over rice.

Serve with a side of spicy mustard and enjoy!