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Kielbasa with Seasoned Cabbage & Potatoes

Kielbasa with Seasoned Cabbage & Potatoes

Simple family supper.

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4 servings

Ingredients

  • 1 tbs. olive oil (or rendered bacon fat)
  • 1 1/2 pounds Kielbasa, cut into 3" lengths (or cut into coins)
  • 1 (15 oz.) can Margaret Holmes Seasoned Cabbage
  • 1 1/2 pounds red new potatoes, cut into 1/8" thick slices
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. ground black pepper

Directions

  1. In a very large nonstick skillet, heat olive oil and add Kielbasa. Brown Kielbasa on both sides; remove from pan.
  2. Add Margaret Holmes Seasoned Cabbage to pan. Layer the potato slices on top of the cabbage: sprinkle evenly with salt and pepper. Place Kielbasa on top of the potatoes.
  3. Bring mixture to a boil, then reduce heat to a simmer and cover pan. Continue simmering for about 30 minutes, or until the potatoes are tender.

This recipe uses the following products:

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