Sarasota's Sauteed Kielbasa, Cabbage, Peppers, & Potatoes
Created by Kchurchill5 on December 28, 2015
- Servings: 5
- Prep Time: 10-15m
- Cook Time: 25-30m
- Recipe #22275
Ingredients
- 1 pound dry egg noodles (wide noodles, I use No Yolks; but, use any brand you like)
- 1 pound sausage (cooked smoked polish kielbasa, cut into rounds on an angle, I use the Eckrich brand)
- 4 cups shredded cabbage (green)
- 2 cups diced potatoes (peeled or not)
- 1 1/2 cups sliced yellow onion (cut in half and thin sliced)
- 1/2 cup sliced fennel (white and light green parts)
- 3 garlic cloves (minced)
- 1 1/2 cups sliced bell peppers (mixed peppers, mild and hot, cut in 1" strips and hot peppers minced, I used red, yellow or green, a mild heat like cubanelle; and a spicy jalapeno)
- 1/3 to 2/3 cup chicken broth
- 1/4 cup fresh chopped parsley
- Thyme (3 sprigs)
- 2 teaspoons paprika (regular sweet every day paprika can be substituted)
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Pepper, to taste
- 2 to 4 tablespoons olive oil
- 2 to 4 tablespoons butter
- Garnish
- Sour cream
How to Make
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- 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