Ingredients:
1 package Premio Private: Kielbasa, sliced into bite size pieces
2 teaspoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon soy sauce or reduced sodium soy sauce
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Kielbasa 'N Cabbage:
1. In a lare skillet, heat olive oil and add coleslaw mix. Add salt and pepper, saute until it becomes tender. Add soy sauce and continue to cook until cabbage becomes crispy. Remove cabbage.
2. Add Premio Kielbasa to the pan and fry until crispy.
3. Add kielbasa on top of cabbage mixture and serve.This is a great alternative to Polish sausage and saurekraut.
SERVES: 3-4
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