Polish Stir Fry
Discover the bold, comforting flavors of Polish cuisine with this hearty Polish Stir Fry recipe! This one-pan dish combines smoky, savory kielbasa with tender baby potatoes, crisp cabbage, and a vibrant medley of fresh vegetables, including carrots, red bell peppers, and onions. Enhanced with aromatic garlic, paprika, and optional caraway seeds, this quick and easy stir fry is a celebration of rustic ingredients and robust seasoning. Ready in just 40 minutes, it’s a perfect weeknight dinner option that serves four and pairs beautifully with crusty bread for a satisfying Polish-inspired meal. Garnish with fresh parsley for an extra pop of color and flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz kielbasa (Polish smoked sausage)
- 2 cups white cabbage
- 1 medium carrot
- 1 large red bell pepper
- 1 medium yellow onion
- 3 large garlic cloves
- 2 cups baby potatoes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 0.5 teaspoon caraway seeds (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Slice the kielbasa into 1/4-inch rounds. Thinly shred the cabbage, julienne the carrot, and thinly slice the red bell pepper and onion. Mince the garlic cloves. Halve the baby potatoes.
Bring a small pot of salted water to a boil. Add the halved baby potatoes and boil for 5-7 minutes, or until slightly tender but not fully cooked. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 4-5 minutes. Remove the kielbasa from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Sauté the sliced onion for 2-3 minutes until softened.
Add the garlic and caraway seeds (if using) to the skillet. Cook for 1 minute until fragrant.
Stir in the shredded cabbage, carrot, and bell pepper. Sprinkle with paprika, salt, and black pepper. Stir to combine and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the pre-cooked baby potatoes and browned kielbasa back into the skillet. Stir everything together and cook for an additional 5 minutes to heat through and allow the flavors to meld.
Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving, if desired.
Serve hot as a standalone meal or alongside crusty bread for a complete Polish-inspired dinner.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 19.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3431 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
