Polish-Style Sausage & Cabbage Skillet

Method

1. 1

   Prep the vegetables

   Cut the pork sausage and potato into 2 cm pieces, thinly slice the green cabbage and onion, and measure the caraway seed, chicken broth, and canola oil.
2. 2

   Brown the sausage

   Heat the canola oil in a large deep skillet over medium-high heat. Add the pork sausage and onion, stir and turn often, and season with 1/2 tsp salt and a few grinds of black pepper.

   8 min
3. 3

   Simmer the potatoes

   Add the potato, chicken broth, and caraway seed to the skillet. Cover and simmer over medium-low heat, stirring once halfway through.

   18 min

   Tip: Cut the potato evenly so the pieces finish at the same time.

4. 4

   Wilt the cabbage

   Add the green cabbage to the skillet, cover, and cook over medium heat, stirring occasionally to bring the cabbage from the edges into the broth.

   13 min
5. 5

   Taste and serve

   Taste the skillet and adjust with up to 1/4 tsp salt and a few grinds of black pepper; serve hot from the skillet.

   2 min