Gluten-Free Polish Sausage and Cabbage Skillet (Kapusta)
A flavorful and easy one-pan dish featuring Polish sausage (kielbasa) and cabbage, made gluten-free. This version is perfect for a quick and satisfying lunch.
Ingredients
- about 450 g Kielbasa (Polish sausage)
- 1 medium Cabbage
- 1 medium Onion
- 1 medium Carrot
- 2 tbsp Olive oil
- 1 tsp Caraway seeds
- 1 tbsp Apple cider vinegar
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare your ingredients: slice the about 450 g Kielbasa (Polish sausage) into 0.635 cm thick rounds. Shred the 1 medium Cabbage. Dice the 1 medium Onion and the 1 medium Carrot.
- 2Heat 2 tbsp Olive oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the sliced about 450 g Kielbasa and cook for 5-7 minutes, turning occasionally, until browned on both sides.
- 3Add the diced 1 medium Onion and the diced 1 medium Carrot to the skillet with the kielbasa. Sauté for 5 minutes, stirring often, until the vegetables begin to soften.
- 4Add the shredded 1 medium Cabbage, 1 tsp Caraway seeds, 1 tbsp Apple cider vinegar, 0.5 tsp Salt, and 0.25 tsp Black pepper to the skillet. Stir everything together well to combine.
- 5Cover the skillet with a lid and cook for 15-20 minutes. Stir the mixture occasionally. The cabbage is tender when it is easily pierced with a fork and has reduced in volume.
- 6Serve the Kielbasa and Cabbage skillet hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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