Smoked Sausage and Cabbage Skewers (Kiełbasa i Kapusta)

Ingredients

• about 450 g Polish Smoked Sausage (Kielbasa)
• 0.5 medium Green Cabbage
• 1 medium Onion
• 2 tablespoons Vegetable oil
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

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

Instructions

1. 1Cut the about 450 g of Polish Smoked Sausage (Kielbasa) into 2.54 cm thick slices.
2. 2Cut the 0.5 medium Green Cabbage into wedges, about 2.54 cm thick at the base.
3. 3Cut the 1 medium Onion into wedges, similar in size to the cabbage wedges.
4. 4Thread the kielbasa slices, cabbage wedges, and onion wedges onto skewers, alternating the ingredients.
5. 5In a small bowl, whisk together the 2 tablespoons of Vegetable oil, 1 teaspoon of Paprika, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black pepper until combined.
6. 6Brush the loaded skewers evenly on all sides with the oil and spice mixture.
7. 7Grill the skewers over medium heat, about 175°C, for 10 to 15 minutes. Turn the skewers occasionally. The kielbasa is done when heated through, and the cabbage should be tender with slightly charred edges.
8. 8Remove the skewers from the grill and serve hot.

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