20-Minute Kielbasa Cabbage Potato Skillet

Makes 4-5 servings.

1 pound Red Dog potatoes, chopped into 1-inch pieces
½–1 teaspoon kosher salt, adjusted to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon refined coconut oil or light olive oil, plus more only if needed
1 small onion, chopped into 1/2-inch pieces
3 cloves garlic, minced
1 pound kielbasa, sliced thin
1/2 medium head Red Dog green cabbage, sliced into ribbons, about 4 cups’ worth
2 tablespoons water

Chop the potatoes, rinse them, and place them in a medium-size glass bowl. Sprinkle the potatoes with ½ teaspoon salt and ¼ teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.

While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it’s shimmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil only if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.

Add the cabbage and sprinkle with ¼ teaspoon salt and the remaining ¼ teaspoon pepper. Toss to combine, add 2 tablespoons water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!