Polish-Style Smoked Sausage and Cabbage Skillet
10min
15min
1
720
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Chef's Note
High-heat pan-searing volatilizes bitter sulfur compounds in cabbage, unlocking its natural sweetness.
Tags
Ingredients
180 g turkey smoked sausage
250 g green cabbage
100 g yellow onion
300 g russet potato
15 g whole grain mustard
10 g honey
15 ml apple cider vinegar
10 ml olive oil
30 ml water
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Peel 300g russet potato and cut into small 1 cm cubes. Place the potato cubes in a microwave-safe bowl with 30ml water, cover, and microwave on high for 3 minutes to par-cook.
- 2
While the potato cooks, slice 180g turkey smoked sausage into 1 cm thick rounds. Peel and thinly slice 100g yellow onion. Core and shred 250g green cabbage into 0.5 cm strips.
- 3
Heat 10ml olive oil in a large skillet over medium-high heat. Add the sliced sausage and par-cooked potatoes (drained of any excess water). Pan-sear for 5 minutes, stirring occasionally, until the sausage is browned and the potatoes are golden and crispy.
- 4
Add the sliced onion to the skillet and sauté for 2 minutes until it begins to soften.
- 5
Add the shredded cabbage to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss well and cook over high heat for 4 minutes, allowing the cabbage to wilt and get lightly charred on the edges.
- 6
In a small bowl, whisk together 15g whole grain mustard, 10g honey, and 15ml apple cider vinegar. Pour this mixture over the skillet, reduce heat to low, and stir constantly for 1 minute to glaze the sausage and vegetables before serving.
Nutrition Information (per serving)
720
35g
91g
26g
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