A mouthwatering smoked precooked Kielbasa. Keto Kielbasa and Fried Cabbage. It is tasty, quick, low in carbs, and affordable! In a matter of minutes, on the table, and the ideal leftover for tomorrow’s lunch. What might be superior? The whole family is going to love this.

Without the noodles, our skillet recipe is similar to Polish haluski. In Pittsburgh, this traditional Eastern European dish was quite well-liked, and we frequently ate it.

Indeed, it was “comfort food.” We no longer eat noodles because of our low-carb lifestyle, but we still enjoy their flavour. To improve the taste and presentation tonight, we even added a few straightforward ingredients.

Preparation Tips

The foundation of this creation is butter. Butter is first melted, then the kielbasa. Simply put, it improves the meat’s flavour, and what doesn’t taste better in butter? Once the kielbasa is lightly browned, remove it from the pan and continue cooking the onions and garlic in the same skillet.
Pepper should be used liberally, and smoked paprika is not required. The recipe tastes great and gets a little colour from Hungarian paprika. Some is also used to add colour to the plated dish. In our recipe, the heat comes from red pepper flakes.

INGREDIENTS

• Two pounds of Polish beefbasa (sliced on the bias)
• butter in 3 tablespoons
• One big onion (cut in large pieces)
• 1 cabbage head (coarsely chopped)
• 4 garlic cloves (minced)
• Red wine vinegar, 2 teaspoons
• 1 teaspoon salt and pepper (to taste)
• 1 teaspoon of flakes of red pepper (to taste)
• Paprika, 1 tablespoon

Instructions

1. In a large skillet, melt the butter over medium heat. Add the Kielbasa, cut into pieces(bite-sized), and (about 5 minutes)sauté until just beginning to brown . Take out of the skillet, then set it aside.
2. Add the garlic and onion to the skillet. Until it gets softened, sauté for about FIVE minutes.
3. Take out and put it aside.
4. Sauté the sliced cabbage in the red wine vinegar in the skillet until it reaches the desired softness. About ten minutes of cooking.
5. Add salt, pepper, red pepper flakes, and paprika to the skillet along with the cooked Kielbasa and onion and garlic mixture. Warm thru.
6. If more butter is required while cooking, add it. When serving, drizzle melted butter over the kielbasa meat.

CHEF’S NOTES

A can of “Rotel tomatoes”, you can also add for a Southwestern touch.

NUTRITION

Calories-80.3kcal |
Carbohydrates-9.6g |
Protein-2g |
Fat-4.6g |
Saturated Fat-2.8g |
Cholesterol-11.3mg |
Sodium-60.2mg |
Potassium-257.2mg |
Fiber-3.6g |
Sugar-4.6g |
Calcium-57.8mg |
Net Carbs-6g