Entree: Poland – Kielbasa, Potato & Cabbage Skillet

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Additional 2 min

Total 47 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) kielbasa sausage, sliced into 1/2-inch (1.27 cm) rounds
- 1.5 lb (680 g) potatoes, peeled and cut into 1/2-inch (1.27 cm) cubes
- 1 small head cabbage, approx. 1 lb (450 g), cored and thinly sliced
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 1/2 cup (120 ml) sour cream

Show original ingredient measurements

- 1 lb (454 g) kielbasa sausage, sliced into 1/2-inch rounds
- 1.5 lb (680 g) potatoes, peeled and cut into 1/2-inch cubes
- 1 small head cabbage, approx. 1 lb (450 g), cored and thinly sliced
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 1/2 cup (120 ml) sour cream

Instructions

1. Heat a large heavy skillet over medium heat and add the sliced kielbasa; cook until browned on both sides and some fat renders, about 6–8 minutes. Remove kielbasa to a plate and keep the rendered fat in the pan.
2. Add the potato cubes to the skillet in a single layer; cook over medium heat, turning occasionally, until edges are golden and potatoes are nearly tender, about 12–15 minutes.
3. Push potatoes to the side, add the sliced onion and cook, stirring, until the onion softens and begins to color, about 6–8 minutes.
4. Add the shredded cabbage to the skillet, nestle the browned kielbasa back in, cover, and cook 8–10 minutes, stirring once or twice, until cabbage is wilted and potatoes are cooked through.
5. Remove from heat and stir in the sour cream until distributed; let rest 2 minutes, then serve hot.