Kielbasa, Cabbage And White Bean Skillet With Buttered Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Beans · gluten-free, high-protein

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Ingredients

• 1/2 lb, sliced on the bias smoked kielbasa
• 2 cans (15 oz), drained canned white beans
• 1 head, shredded green cabbage
• 3/4 lb, halved baby potatoes
• 1 tbsp butter
• 1, sliced yellow onion
• 1 tbsp whole-grain mustard
• 1/4 cup chicken broth
• 1 tsp each caraway seed, salt and pepper

Method (tap to check — screen stays awake)

1. Boil the halved potatoes in salted water for 12 minutes until a knife slides in with no resistance, then drain and toss them with the butter and a heavy grind of pepper.
2. While they boil, brown the kielbasa slices cut-side down in a dry skillet over medium-high for 4 minutes until the edges curl and darken, then scoop them out and leave the rendered fat behind.
3. Cook the onion and cabbage in that fat for 7 minutes, stirring, until the cabbage wilts to half its volume and picks up brown edges.
4. Return the sausage with the beans, broth, mustard and caraway and simmer 5 minutes until the liquid is nearly gone and the beans have taken on the smoky flavour. Serve with the buttered potatoes.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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