This past weekend we went camping with a few of our friends at Clarence Fahnestock State Park in NY. It was a beautiful weekend with gorgeous weather. We went on a ~4-5 mile hike that had gorgeous views of a lake covered with lily pads. We also saw a few beaver homes on another lake and a ton of trees that were cut by beavers. It was cool, I’ve never seen that before! Unfortunately we didn’t spot any beavers, since they are nocturnal animals.
On our second night at the campsite we made pasta with Alfredo sauce, mushrooms, and kielbasa sausage – it was delicious!! So it reminded me that I made this Kielbasa & Cabbage Stir Fry recipe a little while back. This is such an easy recipe that uses so few ingredients that it can easily be made at a campground, and I might consider this for camping next year, since it would be a healthier way to enjoy grilled kielbasa.
This recipe is inspired by my grandma who makes cabbage stir fry with hot dogs regularly. The flavors of sausage/hot dogs and cabbage are nostalgic for me, and I love this recipe because it is such an easy and delicious way to eat a large serving of vegetables.
On our way back from camping we stopped by the Storm King sculpture park because I’ve always wanted to go there and it was just a short detour on the way home. Unfortunately it was a little disappointing. I didn’t really like any of the sculptures, and even though it was a nice park with lots of greenery it was a kind of boring. It does not even come close to Grounds for Sculpture in Hamilton, NJ, where there are a ton of cleverly placed sculptures, and you can marvel at the creativity of some of the sculptors. The sculptures at Storm King were mostly just huge modern art type installations made out of large steel. Meh. I am glad we didn’t make the drive up to Storm King from home.
Anyway, enjoy this recipe!
Kielbasa & Cabbage Stir Fry
Makes: 4-6 servings. Total time: 40 minutes.
- 1 lb pre-cooked kielbasa sausage, cut into 1 inch pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium green cabbage, thinly sliced
- 1 tablespoon sugar
- 1/2 – 1 teaspoon salt, to taste; black pepper to taste
1. Place sliced kielbasa on a hot skillet and cook 2-3 minutes per side, or until it is nicely browned and heated through. Set aside.
2. Heat 1 tablespoon of olive oil in a large skillet or wok, and add the diced onion. Cook over medium heat for 3-4 minutes, stirring often, until it softens. Do not let the onion brown. Add the sliced cabbage. You might have to add it in a couple of steps if it doesn’t fit all at once, waiting for the cabbage to shrink down in size before adding more. Once all the cabbage all fits into the pan, add the sugar, salt, and stir well.
Continue to cook over low-medium heat for 20-30 minutes, stirring every few minutes. The length of cooking time will vary on how soft or crunchy you like your cabbage – it’s up to you! Give it a taste every few minutes and see if you want to cook longer.
3. Once the cabbage is cooked to your liking, add in the cooked kielbasa, stir, and cook 2 minutes to heat everything through. Season with more salt, if desired, and freshly ground black pepper. Serve hot.