Keto Polish Sausage and Cabbage Skillet (Kapusta)

Instructions

1. 1Place 4 slices of bacon in a cold 30.48 cm skillet. Turn the heat to medium (176.7°C / 175°C) and cook the bacon until it is crispy, about 8-10 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Leave the rendered bacon fat in the skillet.
2. 2Add the 1 tablespoon of olive oil to the bacon fat in the 30.48 cm skillet. Add the 1 medium onion, diced, to the skillet. Cook over medium heat (176.7°C / 175°C), stirring often, until the onion is softened and translucent, about 5 minutes.
3. 3Add the 1 medium head of cabbage, shredded, and the 1 teaspoon of caraway seeds to the skillet. Cook over medium heat (176.7°C / 175°C), stirring occasionally, until the cabbage is tender and has some lightly browned edges, about 10-12 minutes.
4. 4Slice the about 450 g of kielbasa sausage into 1.27 cm thick rounds. Add the sliced kielbasa to the skillet with the cabbage and onions. Cook over medium heat (176.7°C / 175°C), stirring occasionally, until the sausage is heated through and slightly browned, about 5 minutes.
5. 5Stir the 2 tablespoons of apple cider vinegar, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper into the skillet mixture. Cook for 1 minute more, stirring to combine everything.
6. 6Crumble the cooked bacon into small pieces. Sprinkle the crumbled bacon over the top of the kielbasa and cabbage mixture in the skillet.
7. 7Serve the Keto Polish Sausage and Cabbage Skillet hot.

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