Keto Polish Sausage and Cabbage Skillet (Kapusta)

Ingredients

• about 450 g Kielbasa sausage
• 4 strips Bacon
• 1 medium Green cabbage
• 1 medium Onion
• 1 tsp Caraway seeds
• 2 tbsp Apple cider vinegar
• 1/2 tsp Salt
• 1/4 tsp 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. Chop the 4 strips of bacon into small, bite-sized pieces. Peel and finely chop the 1 medium onion. Shred the 1 medium green cabbage.
2. 2Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the chopped 4 strips of bacon and cook for 5-8 minutes, or until the bacon is crispy and browned. Use a slotted spoon to remove the cooked bacon from the skillet and set it aside on a plate, leaving the rendered bacon fat in the skillet.
3. 3Add the sliced about 450 g Kielbasa sausage and the chopped 1 medium onion to the hot bacon fat in the 30.48 cm skillet. Cook over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring occasionally, until the kielbasa is lightly browned and the onion is softened.
4. 4Add the shredded 1 medium green cabbage, 1 tsp caraway seeds, 2 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir everything together well to combine all the ingredients.
5. 5Cover the 30.48 cm skillet with a lid. Reduce the heat to medium-low (148.9°C / 150°C) and cook for 15-20 minutes, stirring every 5 minutes, until the cabbage is tender and has wilted down.
6. 6Remove the skillet from the heat. Stir in the reserved crispy bacon pieces just before serving.

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