This Cheesy Kielbasa and Potato Skillet is an easy meal solution that packs hearty kielbasa, potatoes, onion, and cabbage in one cheesy skillet!
I love working for myself. The problem with working for someone else is you can never be the smartest man in the room if they make you go to another room. However, since I work alone, I'm pretty much always the smartest one in the room now! Like I always say, "If you want to be the best, don't compete with anyone else."
The most challenging thing about working alone is coming up with new recipe ideas. After publishing 400+ recipes it can be a little difficult to come up with something I am hungry for that I haven't already published. And yes, that is a Fox Valley Foodie secret, I pretty much only publish recipes I was hungry for the day I made them. This website is essentially a journal of my food cravings!
This weekend I was craving kielbasa. I loved it since I was a child, however, I wanted to make a whole meal in a skillet with it. Well, being raised in Wisconsin with German heritage, the recipe pretty much writes itself: meat, potatoes, cheese, eat.
I wanted an easy cheese sauce for this recipe, so I cubed some Velveeta to melt into it. However, if you don't like Velveeta sprinkle cheddar over the top and bake it in the oven till hot and melty!
I made everything in a [easyazon_link identifier="B00HSB5CHA" locale="US" tag="foxvalfoo-20"]saute pan[/easyazon_link] to make this an easy one pot dish. However, to save time you can use two skillets and cook all of the ingredients while the potatoes boil.
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Cheesy Kielbasa and Potato Skillet
- 14 oz kielbasa (sliced into rounds)
- 1 tablespoon vegetable oil
- 1 ½ lbs red potatoes (sliced)
- 1 red onion (chopped)
- 1 ½ cups shredded cabbage
- 1 tablespoon dijon mustard
- 8 oz velveeta (cubed)
- Add potatoes and water in a saute pan and bring to a boil. Cook until potatoes are tender but not falling apart.
- Drain water and remove potatoes. Add oil and kielbasa to the pan and cook until kielbasa browns.
- Once kielbasa is cooked through, remove from skillet and saute onions in remaining fat until tender. When onions are almost done add cabbage and cook for 2 minutes more.
- Add cubed cheese into the skillet and let melt then add all ingredients back into skillet and stir to combine.
- Note: If you like a thinner cheese sauce, add a couple splashes of milk.
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