Direct answer: Brown sliced Polish sausage, fry onion and cabbage in the same pan, add cooked potatoes, then finish with mustard, pepper and caraway if you like it.
Polish-style sausage and cabbage is a good one-pan dinner because the cabbage softens into the sausage juices. Potatoes make it filling, while mustard keeps it sharp.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 250g Polish sausage or smoked sausage, sliced
- 1 tbsp oil
- 1 onion, sliced
- 1/2 white cabbage, shredded
- 400g cooked potatoes, sliced
- 1 tsp caraway seeds, optional
- 1 tbsp mustard
- 1 tsp vinegar or lemon juice
- Black pepper
- Parsley or dill, optional
Method
- Heat the oil in a large frying pan and brown the sausage slices for 3 to 4 minutes. Remove to a plate.
- Add the onion and cook for 5 minutes.
- Add the cabbage and caraway seeds if using. Cook for 8 to 10 minutes until softened.
- Add the cooked potatoes and browned sausage back to the pan.
- Stir in the mustard and vinegar. Cook until everything is hot.
- Finish with black pepper and herbs if using.
Notes
Smoked sausage is already seasoned, so taste before adding salt. Cook the cabbage long enough to lose its raw edge but not so long that it becomes dull. Leftover boiled potatoes are ideal here.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout.