Weeknight Cabbage Kielbasa Skillet ala ~DKBB~
(original recipe by Beverly
Batty in Dec 2014/Jan 2015 Simple &
Delicious)
1½ tsp. cornstarch
¼ cup cider vinegar (or for more of a kick, use BLACK HEAT hot
spice balsamic vinegar by Wildly Delicious Fine Foods)
1 tbsp. honey
1 tsp. Dijon mustard (or for more of a kick, use horseradish
mustard)
¼ tsp. salt
¼ tsp. white pepper
1 tbsp. canola oil
1 pkg. (14 oz.) smoked
kielbasa, sliced
2 medium potatoes, diced (you
can use red potato unpeeled or russet potatoes peeled)
½ large sweet onion, sliced
½ cup red pepper, chopped
4 bacon strips, cooked and
crumbled (or 4 tbsp. real bacon bits)
1 tbsp. canola oil
½ cup water
1 cube beef bouillon
1 pkg. (14 oz.) coleslaw mix
- In a bowl, whisk the first 6 ingredients together until smooth. Set aside.
- In a skillet, heat 1 tbsp. canola oil over medium-high heat; add in kielbasa, potatoes, onion, red pepper, and bacon; cook and stir 3 to 5 minutes or until kielbasa is lightly browned.
- Dissolve beef bouillon in water, then add to skillet, bringing all to a boil; reduce heat and simmer, uncovered, 6 to 8 minutes, or until potatoes are almost tender.
- Add coleslaw, cook covered 4 to 6 minutes more, or until coleslaw is tender, stirring occasionally.
- Stir cornstarch mixture and add to skillet; bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens.
