Empty My Fridge
The Polish Kielbasa Pasta I Can't Stop Making
Ingredients
- Lard¼ cups
- Kielbasa1 lb
- Butter2 tbsp
- Onion1
- Cabbage · shredded1 lb
- Sauerkraut1 ½ cups
- Chicken stock2 cups
- Allspice · ground½ tsp
- Paprika2 tsp
- Sour cream½ cups
- Pasta1 lb
- Salt
- Black pepper
Instructions
- Bring a large pot of salted water to the boil.
- Heat lard in a large high-sided pan over medium heat. Sear the kielbasa rounds on both sides, then move them to a plate.
- Add the butter, onion and a pinch of salt to the pan and cook 5 minutes, until translucent. Add the cabbage and cook 10 minutes, until it starts to brown a little. Add the sauerkraut and cook another 5 minutes.
- Cook the pasta to 1 minute less than al dente.
- Return the kielbasa to the pan with the chicken stock, allspice and paprika. Bring to a simmer and season with salt and pepper to taste.
- Add the pasta to the pan and mix. Cook until it reaches perfect al dente, then turn off the heat and stir in the sour cream.
- Serve with extra sour cream on the side.
Summarized from Sip and Feast's video. Watch it for the details.
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OnionCabbagePastaSour creamSauerkraut
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