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There’s something magical about simple ingredients coming together to create a dish that warms the heart, fills the stomach, and puts a smile on your face. My friends, meet the Kielbasa and Potatoes recipe: your one-way ticket to Flavorville, Population: You.
Why You’ll Love This Recipe
Let’s be honest here, we’re not reinventing the wheel. We’re taking kielbasa, potatoes, cabbage, and a few other handy ingredients, and transforming them into a cozy skillet dinner. But what makes this kielbasa and potatoes recipe the bee’s knees, the cat’s pajamas, the kielbasa’s…well, you get the idea.
- It’s Quick: With a total time of only 25 minutes, this recipe is faster than your favorite pizza delivery guy on a good day. And unlike the pizza, you won’t have to tip the skillet!
- It’s Easy: If you can chop, stir, and operate a microwave without causing a minor kitchen disaster, then you, my friend, can handle this dish. It’s a one-skillet wonder!
- It’s Hearty: Kielbasa and potatoes together are like the dynamic duo of the culinary world. The Batman and Robin of your kitchen, if you will. It’s a hearty meal that will leave you satisfied and yearning for seconds (and maybe thirds).
Now that we’ve established why this dish is the culinary equivalent of finding twenty bucks in an old pair of jeans, let’s get down to the nitty-gritty.
The Kielbasa and Potatoes Recipe
- Prep Time 10 mins
- Cook Time 15 mins
- Total Time 25 mins
- Servings: 4 servings
Ingredients
- Baby Yukon potatoes, peeled and sliced
- Salt
- Pepper
- Bell Pepper & Onion Medley (frozen bag)
- Garlic, minced
- Kielbasa
- Green Cabbage, sliced into ribbons
- *scroll down to the printable recipe card for detailed amounts
Cooking Directions
- Slice the potatoes into ¼ inch circles then cut each of those in half. Next rinse and place them into a medium-size glass bowl. Sprinkle the potatoes with ½ teaspoon salt and ¼ teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
- While the potatoes are cooking, warm a large skillet over medium-high heat. Add the butter and once melted, add your peppers and onions. Saute for a few minutes, until the onion is almost translucent and the peppers are softened. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes.
- After the potatoes have been cooked in the microwave until tender, add them to the skillet. Mix them together with the vegetables and sausage. Drizzle on a little oil only if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
- Add the chopped cabbage to the pan and sprinkle with seasoning salt (and pepper to taste). Toss to combine and reduce heat to medium-low. Cover with lid. Cook for about 2-5 minutes more, until the cabbage is cooked to your liking.
Reheating and Storage Information
Congrats! You’ve successfully cooked a dish that could potentially make a stone statue salivate. But wait, there’s leftovers! No need to panic. The Kielbasa Cabbage Potato Skillet is like a fine wine; it gets better with age (well, within 3-4 days at least).
To store this culinary masterpiece, cool it down to room temperature, because no one likes a sweaty refrigerator. Then, get yourself an airtight container (you know, the one that doesn’t let air in or out). Put the leftovers in there, slap on the lid, and voila, it’s ready for the fridge!
Reheating is a breeze too. You can opt for the microwave method, just like when you’re reheating your third cup of morning coffee (we’ve all been there). Or, if you’re feeling fancy, you can go for the stovetop method. Just remember to stir occasionally unless you enjoy the taste of burnt food (no judgment here).
Helpful Cooking Notes
While this recipe is about as complicated as tying your shoelaces, here are a few helpful tips to ensure your culinary adventure goes smoother than a dolphin’s belly:
- Potato Prep: When slicing your potatoes, try to keep them as uniform as possible. This isn’t just for aesthetic purposes (though your Instagram followers will thank you), but also to ensure even cooking. No one wants a half raw, half mushy potato. It’s the culinary equivalent of wearing socks with sandals, it just doesn’t work.
- Sausage Selection: Kielbasa is the star of the show, but like any good star, it can be replaced if needed (sorry, Kielbasa). Feel free to substitute with your favorite sausage. Just remember, the better the sausage, the better the dish.
- Cabbage Conundrum: When it comes to cooking the cabbage, you’re in control. Like it crunchier? Cook it less. Prefer it softer? Cook it more. You’re the chef, so you get to decide the cabbage’s fate.
- Add some spice: Want to kick this recipe up a notch? Try adding some red pepper flakes or a bit of hot sauce. Just remember to keep a glass of milk handy to douse the flames.
- Don’t forget to taste: Recipes are more like guidelines than actual rules. So, don’t be afraid to taste as you go and adjust the seasoning to your liking. After all, you’re the one eating it, so you should be the one to decide how it tastes.
To conclude, this Kielbasa and Potatoes recipe is more than just a meal, it’s an experience. It’s the kind of dish that makes you want to call your mom and tell her you finally understand why she insisted on family dinners. It’s comfort, it’s satisfaction, it’s love, all served up in one skillet. So go ahead, give it a try. Your taste buds will thank you.
Happy cooking, my friends! And remember, the secret ingredient is always a dash of humor and a pinch of love.
INGREDIENTS
- 1 lb Baby Yukon Potatoes, peeled and sliced
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp Butter
- 1 cup Bell Peppers, diced
- 1 cup Onions, diced
- 2 Tbsp Garlic, minced
- 1 lb Kielbasa
- 4 cups Cabbage, cut into thin strips
INSTRUCTIONS
- Slice the potatoes into ¼ inch circles then cut each of those in half. Next rinse and place them into a medium-size glass bowl. Sprinkle the potatoes with ½ teaspoon salt and ¼ teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
- While the potatoes are cooking, warm a large skillet over medium-high heat. Add the butter and once melted, add your peppers and onions. Saute for a few minutes, until the onion is almost translucent and the peppers are softened. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes.
- After the potatoes have been cooked in the microwave until tender, add them to the skillet. Mix them together with the vegetables and sausage. Drizzle on a little oil only if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
- Add the chopped cabbage to the pan and sprinkle with seasoning salt (and pepper to taste). Toss to combine and reduce heat to medium-low. Cover with lid. Cook for about 2-5 minutes more, until the cabbage is cooked to your liking.
NOTES
Storage & Reheating:
To store Kielbasa Cabbage Potato Skillet, you should first let it cool down to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. The dish should be consumed within 3-4 days.
To reheat the Kielbasa Cabbage Potato Skillet, you can use a microwave or stovetop. If using a microwave, place the desired portion in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. If using a stovetop, place the skillet on medium heat and stir occasionally until the dish is heated through.
NUTRITION
Calories: 424kcalCarbohydrates: 14gProtein: 18gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 1308mgPotassium: 554mgFiber: 3gSugar: 6gVitamin A: 1250IUVitamin C: 79mgCalcium: 71mgIron: 2mg
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