Kielbasa with Cabbage and Sweet Potatoes

Ingredients

• 1 T Vegetable oil
• 2 t Cumin seeds
• 2 lb Cabbage, cut in half, cored, and sliced ½” thick slices; about 1 medium head
• 1 Medium onion, sliced into half-moons
• 6-8 Kale leaves, rinsed, stem removed and coarsely chopped
• 1-2 t Garlic powder, to taste
• Kosher salt and freshly ground black pepper, to taste
• 2 t Vegetable oil
• 2 Sweet potatoes, medium, peeled and diced rough ½“ cubes
• Kosher salt and freshly ground black pepper, to taste
• 2 t Dried Oregano
• 2 t Vegetable oil
• 1 lb Veggie kielbasa (4 links), such as Lightlife™ brand, each link sliced lengthwise and then cut into half-moons on the bias
• 2-6 T Butter, to taste

Instructions

1. 1 In A Large Pot, Heat The: In a large pot, heat the oil over medium heat. Add cumin; when toasted (about 20-30 seconds), add the cabbage and stir to coat. Cook until just beginning to soften, about 2 minutes, then add the onion, kale and garlic powder. Cover and reduce heat slightly, stirring often. Adjust seasoning as it cooks.
2. 2 In A Heavy Pan, Such As: In a heavy pan, such as cast iron, heat the oil over medium heat. Add the sweet potatoes and toss to coat. Add salt and pepper, adjusting seasoning as the potatoes cook. Stir frequently until evenly browned. If the potatoes have mostly browned but are still raw on the inside, reduce heat and cover with a lid until soft. Add oregano, gently toss, then reserve to a clean plate.
3. 3 In The Same Hot Pan Over: In the same hot pan over medium heat, add the oil and kielbasa and toss to coat. Cook until evenly browned, stirring often.
4. 4 When The Cabbage, Kale And Onion: When the cabbage, kale and onion are soft, add the sweet potatoes and kielbasa; gently stir in butter until melted, and adjust seasoning.