This simple supper is a perfect winter meal. It's hardy, filling, and so flavorful!
Ignore the fact that I used napa cabbage above. DON'T use napa cabbage.. it cooks down too much.
Sausage, Cabbage, and Pasta Dinner
1 pound kielbasa
cabbage (about 1/4-1/2 a head of cabbage, shredded)
1-2 Tbsp.Dijon mustard
salt and pepper
cooked pasta (about 2-3 cups)
In a large skillet (with a lid), brown sliced sausage (plus a Tbsp or two of oil or lard if you need it) until the sausage is well browned and there are lots of brown bits stuck to the bottom of the pan. The brown bits on the bottom of the pan are important because that will make your dish very flavorful.
Once the sausage is done cooking, add the cabbage and cook with the lid on until the cabbage is just tender, stirring occasionally. When you stir, try to scrap up the brown bits from the pan and mix them into the sausage and cabbage. When the cabbage is tender, stir in the Dijon mustard and check your seasonings. The sausage may be salty enough that you don't need to add much salt, if any. Add pepper to taste.
Add cooked pasta and stir it all together. Check seasonings again. Serves 4-6 people depending on how much cabbage and pasta you use.