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Kielbasa, Cabbage and Pasta Skillet
YIELD Serves 4
PREP TIME 15 minutes
COOK TIME 30 minutes
INGREDIENTS
• 12 to 16 ounces kielbasa sausage
• 1/2 small (2- to 3-pound) head green cabbage or savoy
• 2 tablespoons unsalted butter or ghee (as alternative fry 3-4 slices of bacon cut into lardons)
• 1/4 teaspoon caraway seeds
• I tbs hot paprika
• 1 tbs ground coriander
• 1 teaspoon kosher salt, to taste
• 1 tbs freshly ground black pepper, to taste
• 2 tablespoon whole-grain mustard or Dijon, to taste
• 2 tablespoon apple cider vinegar or red wine vinegar, to taste
• Generous amount of garlic
• ½ lb wide Amish egg noodles
INSTRUCTIONS
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).
2. Melt 2 tablespoons unsalted butter in a large cast iron or regular skillet over medium-high heat. Add 1/4 teaspoon caraway seeds and garlic and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes. Do not do this, it dries out the kielbasa. Add the kielbasa just prior to adding the cabbage. Add ¼ cup of water to aid steaming. Cover
3. Add the cabbage, kosher salt, black pepper, paprika, coriander and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 25-30 minutes. Add mustard and vinegar and toss to combine.
4. Boil salted water for egg noodles and time them to be done at the same time as the cabbage. Drain and mix with the cabbage.
RECIPE NOTES
Make ahead: The sausage and cabbage can be cut and refrigerated separately up to 3 days in advance.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
