Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

2. 2

   Add 1 pound of sliced smoked kielbasa to the wok and cook until browned, about 5-7 minutes, then remove with a slotted spoon and set aside.

3. 3

   Add 1 medium butternut squash (approximately 2 pounds) cut into 1-inch cubes to the wok and cook, stirring occasionally, until slightly tender and lightly browned, about 8-10 minutes.

4. 4

   Stir in 1 large thinly sliced onion and 8 ounces of sliced cremini mushrooms into the wok, cooking for 5 minutes until the vegetables soften.

5. 5

   Add 3 cups of shredded green cabbage, 2 minced garlic cloves, 1/2 teaspoon of caraway seeds, a pinch of salt, and a pinch of black pepper to the wok, continuing to toss for another 3-4 minutes until the cabbage begins to wilt.

6. 6

   Pour in 1/2 cup of chicken broth and 2 tablespoons of apple cider vinegar, scraping any browned bits from the bottom, then return the cooked kielbasa to the wok and toss to combine, cooking for 2 minutes.

7. 7

   Remove the wok from heat, stir in 1 tablespoon of fresh chopped dill, and serve immediately.