Homemade Polska Kielbasa Recipes

Keto Kielbasa and Cabbage Recipe easy low carb …

WEBOct 19, 2020 · Take out the kielbasa and set aside. In the same pan, add the rest of the ingredients except the cabbage to make the sauce. Whisk …

Rating: 4.4/5(5)
1. In a large skillet add the olive oil and lightly brown the kielbasa.
2. Take out the kielbasa and set aside.
3. In the same pan, add the rest of the ingredients except the cabbage to make the sauce. Whisk to combine and let simmer for 1 minute.
4. Add in the cabbage, mix well to coat the cabbage and cover with a lid. Cook for 10 minutes until the cabbabe is fully cooked.

Preview

See Also:

Show details

30 Minute Kielbasa and Cabbage Skillet + Meal Prep

WEBMar 26, 2018 · Heat a large skillet over medium high heat. Add the oil with the onion and stir. Cook the onion for approximately 7-9 minutes, or until …

1. Heat a large skillet over medium high heat. Add the oil with the onion and stir. Cook the onion for approximately 7-9 minutes, or until onion is cooked and just starting to caramelize. Stir frequently.
2. Add the garlic, salt, and Italian seasoning to the onions and stir to combine. Add the Kielbasa to the skillet. Cook the Kielbasa on each side (approximately 3 minutes), or until heated through. Stir the onions frequently, adding 1-2 tablespoons of water to the skillet as needed.
3. Stir in the chopped bell peppers and green cabbage and stir to combine. Cover the skillet and reduce heat to medium. Cook, covered, for approximately 3 minutes. Uncover, sprinkle with salt and pepper and stir well. Cook until vegetables reach desired doneness.
4. In a separate bowl, stir to combine the cooked rice and beans, set aside.

Preview

See Also:

Show details

How to make Kielbasa Traditional Polish Sausage

WEBJan 27, 2019 · Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours. Preheat smoker to …

1. Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
2. Add the ice water, all of the spices and mix well.
3. Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
4. Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.

Preview

See Also:

Show details