It’s Sunday and I’m sitting here at 5:22am typing. But it’s really 4:22. Well, no. Now it’s really 5:22. Ah, Daylight Savings Time. I understand the reasoning behind it, but just like so many things in our constitution, for example, times have changed, and so should some traditions. That’s one thing Arizona got right.
In other news. Yay spring!
It will be nice to have some sunlight longer, especially with the kids’ sports activities. And I can start thinking about my garden again. Our tiny nectarine tree that we planted last year has a lot of blossoms on it right now *claps hands excitedly* … and maybe we’ll start to see some action on our avocado bush, although I’m not as hopeful.
I know cabbage is a winter vegetable, but technically spring doesn’t start until next week.
This one-pan skillet is great for Saint Patrick’s Day or just any weeknight dinner when you need something easy and fast.
Paul’s not a fan of cabbage, but he seems to
like tolerate it in this dish. Probably because it soaks up a lot of the rendered fat from the pork. Delicious!
- 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
- 1 tablespoon extra virgin olive oil
- 1 head cabbage, coarsely chopped
- 1 large sweet onion, cut into large pieces
- 3 cloves garlic, minced
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoons dijon or brown grainy mustard
- Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
- In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
- Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
- Serve immediately on its own or over mashed potatoes.