Keto Polish Sausage and Cabbage Skillet (Kapusta)

Ingredients

• 1 lb Kielbasa Sausage (Polish)
• 16 oz Sauerkraut
• 0.5 medium Green Cabbage
• 1 medium Onion
• 2 tbsp Bacon Grease (or olive oil)
• 1 tsp Caraway Seeds
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of bacon grease and let it melt.
2. 2Add the 1 medium onion, cut into 1/2-inch pieces, to the skillet. Cook, stirring occasionally, until the onion is softened and looks slightly see-through, about 5 minutes.
3. 3Add the 1 lb of Kielbasa sausage, cut into 1/2-inch thick rounds, to the skillet. Cook until the sausage is browned on both sides, about 5-7 minutes. The internal temperature should reach 165°F (74°C).
4. 4Add the 0.5 medium green cabbage, shredded, and the 16 oz of sauerkraut to the skillet. Stir everything together well to combine.
5. 5Sprinkle the 1 teaspoon of caraway seeds, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper over the cabbage and sausage mixture. Stir again.
6. 6Cover the skillet with a lid. Reduce the heat to low (250°F / 120°C) and let it simmer for 15-20 minutes, or until the cabbage is tender when poked with a fork.
7. 7Serve the Keto Polish Sausage and Cabbage Skillet hot.

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