Ingredients:

  • 14 oz smoked kielbasa, sliced into 1/2-inch rounds
  • 1.5 lbs Yukon Gold potatoes, cut into 3/4-inch cubes
  • 2 tbsp avocado oil
  • 1 medium green cabbage, cored and sliced into 1-inch ribbons
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Place your large skillet over medium high heat and add the 2 tbsp avocado oil. Once the oil is shimmering, add the 14 oz of sliced kielbasa in a single layer. Let them cook undisturbed for about 3-4 minutes until they are deeply browned and sizzling. Flip them and brown the other side for another 2 minutes. Remove the sausage with a slotted spoon and set aside, leaving the flavored oil in the pan.
  2. In the same pan, toss in your 1.5 lbs of cubed Yukon Gold potatoes. Stir them once to coat in the sausage fat, then spread them out. Let them cook for 5-7 minutes, stirring only occasionally, until the edges are golden and starting to crisp. Note: Don't move them too much or they won't develop that beautiful crust.
  3. Add the thinly sliced yellow onion to the potatoes. Continue cooking for another 3 minutes until the onions begin to soften and turn translucent. Stir in the 3 cloves of minced garlic and 1 tsp smoked paprika. Cook for just 30-60 seconds until the aroma is fragrant and the oil turns bright red.
  4. Dump the sliced green cabbage on top of the potato and onion mixture. It will look like way too much cabbage for the pan — don't panic! Pour the 0.5 cup chicken broth over everything and sprinkle with the 1 tsp kosher salt and 0.5 tsp black pepper. Cover the pan with a tight lid and reduce heat to medium low.
  5. Steam for 12-15 minutes until the potatoes are fork tender and the cabbage is silky. Remove the lid and stir the browned sausage back into the pan. Increase the heat to medium for 2 minutes to cook off any excess liquid and let everything get a final sear together. Remove from heat, drizzle with the 1 tbsp apple cider vinegar, and toss one last time before serving.