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
- 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.
- 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!