Sarasota's Sauteed Kielbasa, Cabbage, Peppers, & Potatoes

19
Ingredients

10-15m
Prep Time

25-30m
Cook Time

35m
Ready In

Recipe: #22275

December 28, 2015

Categories: Pork Sausage, Game/Sports Day, Sunday Dinner, No Eggs, Non-Dairy, more

recipe by:
Kchurchill5

"This is a play off the classic sauteed potatoes and cabbage. It is really easy, inexpensive, and quick to prepare. It isn't anything fancy; but, a delicious comfort food dish. I have one posted that has bacon; but, this is just a bit different - without the bacon; but, with mixed peppers and fennel. It is more of a main dish in my opinion; and; I like to add some roasted beets on the side ... and dinner is done."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (521.1 g)
Calories 1074.8
Total Fat - 52.6 g
Saturated Fat - 17.7 g
Cholesterol - 211.5 mg
Sodium - 1809.2 mg
Total Carbohydrate - 107.3 g
Dietary Fiber - 8.8 g
Sugars - 5.8 g
Protein - 44 g
Calcium - 143.5 mg
Iron - 8.3 mg
Vitamin C - 49.1 mg
Thiamin - 1.6 mg

Step 1

Sausage ... Add a little butter and olive oil to a medium high heat pan; then, add the sausage and, saute turning often. The sausage is already cooked; you are just browning it. It only takes a couple of minutes per side. Then, transfer to the plate or small bowl on the side.

Step 2

Vegetables ... Potatoes, peeled or not - your choice; I usually do NOT peel mine. You want approximately a 1/2" dice on the potatoes. Add the potatoes, peppers, onions, fennel, thyme, paprika, oregano, a pinch of salt and pepper to the drippings from the sausage; along with a bit more oil and butter - only if needed, still on medium high heat. Cook in a covered pan for approximately 5 minutes, stirring often. Then, add add the garlic and cabbage: and, season with a bit more salt and pepper (just a pinch), saute for just a minute; then, add a little broth - cover - reduce the heat to medium low - and cook until everything is tender, about 5-8 minutes. The broth will allow the vegetables to steam and soften without burning or getting too brown.

Step 3

Noodles ... As everything cooks, start the noodles. Cook the noodles according to package directions in plenty of salted water. Just a minute or two shy of being done. Then, drain (reserving some of the pasta water), and return to the pot off the heat, and cover to stay warm. Tip: if you keep a little of the water in the pot; they will not stick.

Step 4

Finish ... Once, the vegetables are tender; remove the thyme stems, add the sausage back in, cooked noodles, and parsley - then, toss to coat. Cook just a minute to combine all the flavors. If it is a bit dry; add a little of the pasta water.

Step 5

Serve and ENJOY! ... A great simple - but very hearty dish; and, perfect Fall/Winter comfort food. It takes a little prep; but, not too hard. For me, roasted beets are the perfect side dish. But, most importantly - feel free to make it your own - you can customize it to your tastes. And, don't forget the sour cream as a garnish! Also, note that I use a mix of peppers - some bell, some hot, some sweet; you can really use any mix you like.