Kielbasa with Seasoned Cabbage & Potatoes
This smoky Kielbasa, Margaret Holmes Seasoned Cabbage, and creamy potatoes are a flavor match made in heaven!
Ingredients
- 1 tbs. olive oil or rendered bacon fat
- 1 1/2 pounds Kielbasa cut into 3" lengths (or cut into coins)
- 1 15 oz. can Margaret Holmes Seasoned Cabbage
- 1 1/2 pounds red new potatoes cut into 1/8" thick slices
- 1/4 tsp. Kosher salt
- 1/4 tsp. ground black pepper
Instructions
- In a very large nonstick skillet, heat olive oil and add Kielbasa. Brown Kielbasa on both sides; remove from pan.
- Add Margaret Holmes Seasoned Cabbage to pan. Layer the potato slices on top of the cabbage: sprinkle evenly with salt and pepper. Place Kielbasa on top of the potatoes.
- Bring mixture to a boil, then reduce heat to a simmer and cover pan. Continue simmering for about 30 minutes, or until the potatoes are tender.