INGREDIENTS
- 3 tbsp butter, grassfed preferably
- 1 white onion, diced
- 1/4 cup garlic, whole or crushed cloves, skin off
- 1 cabbage, (use half if very large cabbage – whole head if small) sliced into thin strips
- 1 tsp salt, celtic sea salt preferred
- 1 lb polska kielbasa, sliced into thin rounds
INSTRUCTIONS
- Heat butter in large pan on medium-high heat until melted and foamy.
- Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning.
- Add garlic to pan, cook until fragrant and soft, about 3 minutes.
- Add cabbage to pan and toss well to coat in butter.
- Generously season with salt.
- Let cabbage reduce by half, about 10 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly.
- Slice smoked polska kielbasa into thin rounds and add to pan with cabbage and onions.
- When cabbage has lost much of it’s volume and started to turn shiny, slightly translucent, and has lovely browned bits – and polska kielbasa has browned slightly (smoked kielbasa has been cooked already, so you’re just adding some browning and flavor to it), it is ready to serve.
- Remove from heat and plate with your favorite meat, casserole, fish, or other main dish!
