Sautéed Cabbage and Kielbasa (Print Version)

# Ingredients:

01 - 450 g smoked Polish kielbasa, sliced into 0.6 cm rounds

02 - 1 tablespoon olive oil

03 - 1 tablespoon unsalted butter

04 - 1 medium onion, finely chopped

05 - 1 medium green cabbage, cored and thinly sliced

06 - 2 garlic cloves, minced

07 - 1 teaspoon paprika

08 - Salt, to taste

09 - Black pepper, to taste

# Instructions:

01 - Heat olive oil in a large skillet over medium-high heat. Add sliced kielbasa and cook, stirring occasionally, until both sides are well browned and crisp, about 7-10 minutes. Reduce heat to medium if needed. Remove sausage from skillet and set aside.

02 - Add butter to the skillet. Once melted, add the chopped onion. Cook for 3 minutes, stirring occasionally, until the onion softens.

03 - Add sliced cabbage to the skillet. Sauté uncovered for 10-15 minutes, stirring frequently, until the cabbage wilts, softens, and begins to brown lightly along with the onion.

04 - Stir in minced garlic and paprika until evenly distributed. Continue to cook for 1 minute to release the aromas.

05 - Return the browned kielbasa to the skillet. Stir and cook for 2 minutes, or until the sausage is heated through. Season with salt and black pepper to taste. Serve hot.

# Notes:

01 - Smoked Ukrainian or Hungarian sausages can be used in place of Polish kielbasa.

02 - Choose a medium cabbage around 900 g to 1 kg after discarding outer leaves and core for best results.

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