Bacon, Cabbage, Kielbasa – oh my!

Here is a recipe that is a twist on my skillet cabbage one.  I change the flavor profile by using Savoy or Napa cabbage and adding in kielbasa.  It’s a great recipe that comes together quickly in one dish.  I just LOVE those!

Skillet Cabbage Plus!

  • 2 to 4 Tbsp olive oil, optional if bacon drippings get too low
  • 6 slices bacon, fried crisp and crumbled
  • 8 oz kielbasa, cut in half length-wise, cut half moons, cut those in half, diced in other words
  • 1 large Savoy cabbage, rough chopped
  • 1 small onion, minced
  • 2 C chicken broth
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp Red Wine Vinegar, optional – add 1 Tbsp at a time

In a large skillet that has a lid, fry your bacon and set aside keeping the bacon drippings.  Add the kielbasa to the bacon drippings and cook, stirring occasionally, until the pieces have caramelized on the edges.  Add the onions and cook until tender.  Use the olive oil if the pan is getting dry.

Add the cabbage on top of the kielbasa, add the chicken broth and cover cooking until the cabbage wilts.  I usually do this in batches versus overcrowding the skillet.  It should take about 10 to 15 minutes and you’ll need to stir it several times.  If you do this in batches it just happens naturally.

When the broth has evaporated or been absorbed, remove the lid and stir to combine kielbasa and onions throughout the cabbage.  Add salt and pepper stirring it into the cabbage mixture tasting until it has the balance you want.  Toss the cabbage mixture with the Red Wine Vinegar tasting after you add each Tbsp to be sure it has the flavor you like.  Top with crumbled bacon on top and serve.


Posted on February 8, 2010, in Pork, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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