Kielbasa and Cabbage Skillet

Just made this last night as a conglomeration of all of the parts I liked best from other similar recipes. It was a big hit with my husband, my son, and myself. It tasted Uber German! It was also very budget friendly with in-season cabbage and kielbasa, which is always an inexpensive source of flavor and protein at under $4 for the pound. Mine is from a local hot dog company, Hoffman's, as well as their brown mustard.

Kielbasa and Cabbage Skillet

1 TBS butter

1 lb kielbasa, cut on the bias into 1/4 inch slices

1 large onion, cut into rings

2 garlic cloves, minced

1 medium head of cabbage, cut into 1/2 inch strips

1/2 cup dry white wine or cooking wine

1/2 tsp caraway seeds

salt and ground black pepper to taste

Heat butter in a large skillet over medium heat. Cook kielbasa in butter until lightly browned. Remove kielbasa with a slotted spoon. Add onion to pan. Cook until just becoming tender. Add garlic, cabbage, wine, and caraway seeds to skillet. Cover and let simmer over medium-low heat, stirring occassionally, for about 10 to 15 minutes or until cabbage has begun to wilt. Add kielbasa back to pan. Add salt and pepper to taste. Cover again and let simmer 15 minutes or until cabbage has just become tender. Serve with brown German mustard, with boiled or baked potatoes on the side. This would also make a great sandwich by slicing the kielbasa lengthwise and serving on sub rolls topped with the cabbage, onions, and mustard.