Kielbasa and Cabbage Pasta
Eric Hicks
·
50M
More Info
Serves 6
1⁄4 cup lard (or vegetable oil)
1 lb kielbasa (sliced into 1/2-inch rounds)
2 tbsp unsalted butter
1 L arge onion (sliced)
1 lb shredded cabbage (about 4 cups)
1 1⁄2 cup sauerkraut (drained)
2 cup low-sodium chicken stock
1⁄2 tsp ground allspice
2 tsp paprika
1⁄2 cup sour cream
1 lb lazanki or corkscrew pasta (see notes below)
salt and pepper (to taste)
Bring a large pot of salted water to boil.
Heat a large high walled pan or pot to medium heat with the lard. Add the kielbasa and sear on both sides. Remove the pieces to a plate.
Add the butter, onion, and a pinch of salt to the pot and cook for 5 minutes or until translucent. Add the cabbage and cook for 10 minutes or until it begins to brown a bit. Add the sauerkraut and cook for another 5 minutes.
At this time, cook the pasta to 1 minute less than al dente.
Add the kielbasa back to the pot along with the chicken stock, allspice, and paprika. Bring to a simmer. Season with salt and pepper to taste.
Add the pasta to the pan and mix together. Cook until the pasta reaches a perfect al dente, then turn off the heat and mix in the sour cream. Serve with extra sour cream on the side. Enjoy!
