# What You'll Need:
→ Meats
01 - 14 ounces smoked kielbasa sausage, sliced into ½-inch rounds
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 medium green bell pepper, diced
04 - 3 cups green cabbage, thinly sliced
05 - 1 pound Yukon Gold potatoes, diced into ½-inch cubes
06 - 2 cloves garlic, minced
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 tablespoon unsalted butter
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon dried thyme
11 - ½ teaspoon freshly ground black pepper
12 - ¾ teaspoon kosher salt, plus more to taste
→ Optional Garnishes
13 - 2 tablespoons fresh parsley, chopped
14 - Whole-grain mustard or sour cream, for serving
# How to Make It:
01 - Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add kielbasa slices and cook until browned on both sides, about 4 to 5 minutes. Remove kielbasa from skillet and set aside.
02 - Add remaining 1 tablespoon olive oil and butter to the skillet. Stir in diced potatoes and cook, stirring occasionally, until golden and beginning to soften, approximately 8 to 10 minutes.
03 - Incorporate diced onion, bell pepper, and minced garlic into the skillet. Sauté for 3 to 4 minutes until fragrant and translucent.
04 - Stir in sliced cabbage, smoked paprika, dried thyme, salt, and black pepper. Cook, stirring frequently, until cabbage is wilted and tender, about 5 to 7 minutes.
05 - Return browned kielbasa to the skillet. Mix all ingredients thoroughly and cook for an additional 2 to 3 minutes to meld flavors and heat through. Adjust seasoning to taste.
06 - Remove from heat, garnish with fresh parsley, and serve hot with whole-grain mustard or sour cream as desired.
