Yield: 4 servings
Ingredients
- 3 slices bacon
- 3 tbsp oil
- 12 oz. smoked kielbasa sausage, sliced and quartered
- 1 cup green onions, thinly sliced
- 4 cloves garlic, minced
- Seasonings
- 1/8 tsp parsley
- 1/8 tsp garlic seasoning
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp chili powder
- 1/8 tsp paprika
- 1/4 tsp fennel seed
- 1 tsp crushed red pepper
- 2 cups Yukon gold potatoes, cut into 1" cubes
- 1 head (3 lb.) cabbage, chopped into 1" pieces
- 2/3 cup chicken stock
- 2 tbsp apple cider vinegar
- 2 tbsp chopped parsley
Directions
- Cook the bacon in a large skillet until crisp. Remove and break into pieces.
- Add the oil and cook the sausage over medium heat until they begin to brown.
- Add the green onions, garlic, and seasonings. Cook for 2 minutes.
- Add the potatoes, cabbage, chicken stock, cider vinegar, and pepper. Cover and cook until the potatoes and cabbage are tender, about 30 minutes. Stir every 10 minutes.
- Depending on the size of your skillet, you might need to switch to a large Dutch oven to have more room for all the ingredients.
- Serve with a sprinkle of chopped parsley. Top with the crumbled bacon.
Adapted from Melissa's Southern Style Kitchen.
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