Gluten-Free Polish Sausage and Cabbage Skillet (Kapusta)

Ingredients

• about 450 g Kielbasa sausage
• about 910 g Sauerkraut
• 1 medium Onion
• 1 medium Carrot
• 1 medium Apple
• 2 tablespoons Olive oil
• 1 teaspoon Caraway seeds
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g Kielbasa sausage into 0.635 cm thick rounds.
2. 2Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium heat (176.7°C/175°C). Add the sliced kielbasa sausage and cook for 5-7 minutes, turning occasionally, until browned on both sides.
3. 3Add the chopped 1 medium onion and the shredded 1 medium carrot to the skillet with the sausage. Cook for 5 minutes, stirring frequently, until the onion is softened and translucent.
4. 4Stir in the about 910 g drained sauerkraut, the chopped 1 medium apple, and the 1 teaspoon of caraway seeds. Season with the 0.5 teaspoon salt and the 0.25 teaspoon black pepper.
5. 5Cover the skillet and reduce the heat to medium-low (148.9°C/150°C). Simmer for 20-25 minutes, stirring occasionally, until the sauerkraut is tender and the flavors have blended together. The apple should be soft.
6. 6Serve the Gluten-Free Polish Sausage and Cabbage Skillet hot.

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