Fried cabbage with sausage – Page 2

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

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!