Keto Polish Sausage and Cabbage Skillet

Ingredients

• about 450 g Kielbasa Sausage
• 1/2 medium head Green Cabbage
• 1 medium Onion
• 2 tablespoons Olive Oil
• 2 cloves Garlic
• 1 teaspoon Caraway Seeds
• 1/2 teaspoon Salt
• 1/4 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. 2Shred the 1/2 medium head Green Cabbage and dice the 1 medium Onion.
3. 3Mince the 2 cloves Garlic.
4. 4Heat the 2 tablespoons Olive Oil in a large 30.48 cm skillet over medium heat, which is 175°C.
5. 5Add the sliced Kielbasa Sausage to the hot skillet and cook until browned on both sides, about 5-7 minutes. The sausage should be lightly browned and have some crispy edges.
6. 6Add the diced Onion and minced Garlic to the skillet with the sausage. Cook, stirring frequently, until the onion is softened and translucent, about 3 minutes. The garlic will become fragrant.
7. 7Add the shredded Cabbage, 1 teaspoon Caraway Seeds, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the skillet. Stir everything together well.
8. 8Cook the cabbage mixture, stirring occasionally, until the cabbage is tender-crisp and slightly wilted, about 10-15 minutes. It should still have a slight bite to it. The total internal temperature of the sausage should reach 74°C.
9. 9Serve the Keto Polish Sausage and Cabbage Skillet hot.

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