BTW I gave this a go, damn that was a lot of butter 😆. I think I might have under-salted everything, it was decent but not the flavour fest I was hoping for.
The second day I warmed up leftovers in a wok with chilli powder, more salt and pepper, and browned it up a bit and that was pretty good. I didn’t have kielbasa or spicy mustard, maybe next time.
It reminded me of southern fried cabbage without the bacon, so I’m assuming the kielbasa brings a similar tone to the dish.
BTW I gave this a go, damn that was a lot of butter 😆. I think I might have under-salted everything, it was decent but not the flavour fest I was hoping for.
The second day I warmed up leftovers in a wok with chilli powder, more salt and pepper, and browned it up a bit and that was pretty good. I didn’t have kielbasa or spicy mustard, maybe next time.
It reminded me of southern fried cabbage without the bacon, so I’m assuming the kielbasa brings a similar tone to the dish.
Ikr? It’s a butter bomb for sure lol.
It does need salt to taste. I tend to push the browning right up to the limit of what the cabbage can handle, so using salted butter is enough for us.
And yes, the kielbasa absolutely brings a similar flavor to fried cabbage. Better, imo, though don’t tell my Irish granny that lol.
I’ll give this another go some day, with much more browning the cabbage and add kielbasa if I can find it.
But for now I have many more recipes in this thread to try 🙂