Sausage With Tangy Caraway Cabbage

Ingredients

2 tablespoons plus 1 teaspoon olive oil

1 pound kielbasa, cut into 2-inch pieces

1 large onion, thinly sliced

1 16-ounce bag coleslaw mix (or equivalent cabbage)

1/2 teaspoon caraway seeds

kosher salt and black pepper

3/4 cup dry white wine

2 tablespoons white wine vinegar

2 tablespoons chopped fresh flat-leaf parsley

bread and whole-grain mustard, for serving

Directions

• Heat 1 teaspoon of the oil in a skillet over medium-high heat. Add the kielbasa and cook, turning occasionally, until browned, 2 to 3 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons of oil to the skillet and reduce heat to medium. Add the onion and cook, tossing occasionally, until tender, 8 to 10 minutes.
• Add the coleslaw mix, caraway seeds, ¾ teaspoon salt, and ½ teaspoon pepper and cook, tossing frequently, 2 minutes more.
• Stir in the wine and vinegar. Nestle the kielbasa in the vegetables. Simmer, stirring occasionally, until vegetables are tender and wine has nearly evaporated, 5 to 6 minutes.
• Stir in the parsley. Serve with the bread and mustard, if desired.

NOTES:

• Everyone really liked this. I'll definitely make it again!
• I only used 1/2 cup of wine (but more would've been fine)
• I needed to buy caraway seeds and found a couple options at Cub: the little plastic jar, 0.9 ounces for $5.33 OR 2 ounces for $1.53 in the bulk spice packaging. Crazy!