Ok I am making Kilbasa and cabbage for dinner....
Two whole kilbasas the kind that are a loop
One whole head of cabbage
slice the Kilbasa on a diagonal and saute till it carmelizes in about two tbsp of olive oil.
quarter the cabbage and cut the core out on the diagonal... I love to much on cabbage core.
Then slice the cabbage into half inch thick slices.... and drop into the Kilbasa pan.... I use a chicken fry pan for this.
Salt and pepper and garlic to taste.... turn the fire down and put a lid on it. The cabbage will sweat enough water out to make enough steam to steam the rest. Open and lift from the bottom till all the cabbage gets juice on it.... ONce everything looks like its starting to wilt then turn down to low and let it cook till its tender...
I like to serve it with a sprinkle of vinegar on top.
deb
