Weeknight Cabbage Kielbasa Skillet ala ~DKBB~

For a quick and easy weeknight dinner, give this a try...I think you'll be pleasantly surprised!

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.