Cooking Instructions
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Step 1
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.
Step 2
Add the
Garlic (2 cloves)
and cook for an additional 45 seconds, stirring until fragrant.
Step 3
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.
Step 4
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)
.
Step 5
While the cabbage cooks, prepare your
White Rice (2 cups)
according to package directions.
Step 6
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.
Step 7
Pour the cabbage mix into a serving bowl and return the pot back to the stove over medium heat. Stir in the
Chicken Stock (1/4 cup)
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.
Step 8
Serve with a side of spicy mustard and enjoy!
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