Saturday, March 12, 2011

Kielbasa & Cabbage with Buttermilk Mashed Potatoes

This dish is one that I've been making for quite a while now. Like my dad, I LOVE both kielbasa and cabbage. Adding in creamy, buttery mashed potatoes, with a hint of tang makes a perfect meal to me. It's hearty, delicious, and can easily be whipped up in about 30 minutes (take THAT, Rachael Ray!). 

Make this dish when you're craving some comfort food, or, for the ladies, when you want to cook your guy a nice manly meal. I usually have all of these ingredients on hand at any given time with the exception of the kielbasa, so this is a good "fridge-cleaner"/"pantry-cleaner" for me. 

PS: Don't forget to "SPRING FORWARD" tonight before bed! 

Kielbasa & Cabbage
adapted from Life's Ambrosia

1 Tbsp olive oil
1 clove garlic, minced
4 cups roughly chopped cabbage, rinsed (currently $0.29/lb at Publix)
1/2 tsp caraway seeds
1/4 tsp crushed red pepper flakes
2-4 Tbsp apple cider vinegar (i prefer unfiltered ACV)
1 package beef kielbasa, cut into rounds
Salt & pepper to taste

In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the cabbage, caraway seeds, crushed red pepper flakes and apple cider vinegar. Cover and cook for 15 minutes. 

Add the kielbasa rounds and cook for 10 minutes or until warmed through. Season to taste with salt and pepper. Serve atop buttermilk-scallion mashed potatoes. If you're not a mashed potato fan (who isn't?), or you prefer a healthy option, serve the kielbasa & cabbage atop lightly mashed cooked Great Northern beans. 

Buttermilk Mashed Potatoes
adapted from Life's Ambrosia (I omitted the scallions, because, well, I don't have any)

7-8 medium Russet potatoes, peeled & diced
4 Tbsp unsalted butter
1/2 cup milk
1/2 - 3/4 cup buttermilk
Salt & pepper to taste

Place the potatoes in a pot of salted water to cover and bring to a boil. Cook 10-15 minutes or until the potatoes are fork tender. Drain well. 

Transfer the potatoes to a large bowl; add the butter and milk and mash until smooth and creamy (you can use an electric mixer to whip them if desired, I just prefer mine a bit lumpy and mashed by hand). Stir in 1/2 cup buttermilk until combined, adding the remainder if needed. Season to taste with salt and pepper. 


  1. The kind of dish that makes you wanna slap your mamma. :-)

  2. Just made this for supper after finding this on Chowstalker (I think, maybe it was some other Paleo site) Really great!!