Gluten-Free Polish Sausage and Cabbage Skillet (Kapusta)

Ingredients

• 1 lb 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

Instructions

1. 1Prepare your ingredients: slice the 1 lb Kielbasa (Polish sausage) into 1/4-inch thick rounds. Shred the 1 medium Cabbage. Dice the 1 medium Onion and the 1 medium Carrot.
2. 2Heat 2 tbsp Olive oil in a large 12-inch skillet over medium heat (350°F / 175°C). Add the sliced 1 lb Kielbasa and cook for 5-7 minutes, turning occasionally, until browned on both sides.
3. 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.
4. 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.
5. 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.
6. 6Serve the Kielbasa and Cabbage skillet hot.

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