Wednesday, February 27, 2013

Breakfast Kielbasa Skillet

Yesterday, The menu that came from Corp. Office, read " Breakfast Kielbasa Skillet". Sounded good, Until I read the ingredients. It included Cabbage. " For Breakfast? ", but I followed it and the residents liked it. My surprise. I have now made two little changes in the seasoning, and I think it makes it a little better. Give this a try on you next camp out.
1 12 to 16 ounce kielbasa, cut in rounded on a little bias.
4 medium potatoes, peeled and diced ½" cubes
1 medium cabbage. Medium to fine shred
1 teaspoon cumin seeds
¼ teaspoon red pepper flakes
dash of liquid smoke

Preheat a 12" Dutch oven over 12 to 14 charcoals. Prep ingredients. Add a little oil ( I prefer bacon drippings, but you can use Canola oil.) Brown kielbasa in oven. Remove the kielbasa to a small bowl and add the potatoes to the Dutch oven and cook until browned and soft. Return the kielbasa to oven, and add cabbage, cumin seed, pepper flakes, and smoke. Cook until the cabbage is wilted. Serve with your chose of eggs. In this case, I like poached.


  1. You had me until cabbage. lol. Never been a fan. But all the other ingredients sound good together. Wonder if there is a substitute....I got it....Bacon!!! Thanks Ron.


  2. Can't go wrong with bacon, but you should give the cabbage a chance. I know it was different, but it is good.

  3. Cabbage doesn't phase me ... I love the stuff, green or red. I would use Worcestershire sauce in place of smoke, however. Do you use the cumin seeds whole or grind them?

  4. The original recipe called for Fennel seeds.