16ounceskielbasa (smoked Polish sausage)sliced into 1/4" rounds
1medium green cabbagesliced thin, core removed
Salt & pepperto taste
Heat oil in a large skillet on medium-high heat. Add the sausage and cook, stirring occasionally, until it's nicely browned (7-10 minutes). Turn the heat down to medium once it gets going. Remove the kielbasa from the pan and set aside once it's nice and crisp.
Add the butter and onion to the pan. Cook for 3 minutes, stirring occasionally.
Add the cabbage to the pan and cook uncovered for 10-15 minutes, stirring fairly often. The cabbage at the bottom of the pan will start to wilt after a few minutes and it will become easier to stir. The onions will also start to lightly brown and become more flavorful.
Once the cabbage is tender-crisp and cooked to your liking, add the garlic and paprika. Stir until it's combined. Add in the sausage and cook for a couple more minutes until it's heated through. Season with salt & pepper to taste. Serve immediately.
Smoked Ukrainian or Hungarian sausage would work as well.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.