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RECIPE
11 INGREDIENTS8 STEPS45MIN

Kielbasa & Cabbage

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An easy, affordable stir fry with kielbasa sausage and cabbage served over rice. Perfect for a weeknight dinner or made in advance for a week's worth of lunches.
45MIN
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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Ingredients

US / METRIC
Servings:
6
Serves 6
1
Medium  Onion , diced
about 1/2 cup
2 cloves
Garlic , minced
1 tsp minced
1/2 head
Green Cabbage
cut into 1" pieces, about 5-6 heaping cups
2
(12 oz)
Kielbasa Sausages , sliced
1/4 cup
Chicken Stock
2 cups
to taste
as needed
as needed

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Nutrition Per Serving

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CALORIES
575
FAT
26.8 g
PROTEIN
21.8 g
CARBS
57.0 g

Author's Notes

This will serve 6 lunch-size portions or 4 dinner portions.

I prefer turkey Kielbasa, but you can use pork, smoked, chicken, or whatever you desire. Your grocery store will half plenty of Kielbasa options found in the cooked sausage or bacon section!

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 clove) and cook for an additional 45 seconds, stirring until fragrant.
Step 3
Add the sliced Kielbasa Sausage (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 cup) according to package directions.
Step 6
Once the cabbage is tender, stir in the Apple Cider Vinegar (1 tablespoon) 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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Nutrition Per Serving
Calories
575
% Daily Value*
Fat
26.8 g
34%
Saturated Fat
10.3 g
52%
Trans Fat
0.0 g
--
Cholesterol
70.5 mg
24%
Carbohydrates
57.0 g
21%
Fiber
2.3 g
8%
Sugars
2.4 g
--
Protein
21.8 g
44%
Sodium
926.2 mg
40%
Vitamin D
--
--
Calcium
43.9 mg
3%
Iron
3.7 mg
21%
Potassium
183.8 mg
4%
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