3-4 un-peeled Yukon gold potatoes, halved hot dog style and sliced thin.
1 packaged of Kielbasa or Polish Sausage, sliced into uniform circles
1 small onion, chopped.
1 T olive oil
2 T brown sugar
2 T cider vinegar
1 T spicy mustard (or Dijon)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 head of cabbage, chopped.
5 bacon strips, cooked and crumbled
In a large skillet, saute kielbasa, onion and potatoes in oil until the potatoes and onions are tender and the potatoes and kielbasa are lightly browned.
Combine the brown sugar, vinegar, thyme, mustard and pepper. Stir into the skillet, add cabbage and bring to a boil. Reduce heat and simmer until heated through. Add bacon and cook/stir until the cabbage has softened.. *You may want to cover the pan after you reduce the heat to help the cabbage soften a little quicker.)