# What You Need:
→ Meats
01 - 14 oz smoked kielbasa sausage, sliced into ½-inch rounds
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 medium green bell pepper, diced
04 - 3 cups green cabbage, thinly sliced
05 - 1 lb Yukon Gold potatoes, diced into ½-inch cubes
06 - 2 cloves garlic, minced
→ Pantry
07 - 2 tbsp olive oil
08 - 1 tbsp unsalted butter
09 - ½ tsp smoked paprika
10 - ½ tsp dried thyme
11 - ½ tsp freshly ground black pepper
12 - ¾ tsp kosher salt, plus more to taste
→ Optional Garnishes
13 - 2 tbsp fresh parsley, chopped
14 - Whole-grain mustard or sour cream, for serving
# How-To Steps:
01 - Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add kielbasa slices and cook until browned on both sides, about 4 to 5 minutes. Remove from skillet and set aside.
02 - Add remaining olive oil and butter to the skillet. Stir in diced potatoes and cook, stirring occasionally, until golden and beginning to soften, approximately 8 to 10 minutes.
03 - Incorporate diced onion, bell pepper, and minced garlic. Sauté for 3 to 4 minutes until fragrant and onions are translucent.
04 - Stir in sliced cabbage, smoked paprika, dried thyme, kosher salt, and black pepper. Cook while stirring frequently until cabbage is wilted and tender, about 5 to 7 minutes.
05 - Return browned kielbasa to skillet. Toss to combine and cook for an additional 2 to 3 minutes to meld flavors. Adjust seasoning as needed.
06 - Remove skillet from heat. Garnish with fresh parsley and serve warm alongside mustard or sour cream if desired.
