Kielbasa, Cabbage and Onions

From PILCookbooks.com. Cooking with Beer. A 16 ounce jar of sauerkraut (do not drain) can be used in place of the sliced cabbage.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  lb kielbasa
• 2  garlic cloves, minced
• 1  onion, thinly sliced
• 1⁄2 cup water
• 1⁄2 head cabbage, thinly sliced
• 4 -5  medium  red potatoes, cut into 3/4-inch pieces
• 12  ounces lager beer or 12  ounces ale
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Slice Kielbasa in half lengthwise then sliced diagonally into 3/4-inch pieces. Heat oil until hot, in a large skillet over medium heat. Add kielbasa and cook 5 minutes, or until browned.
2. Add garlic and onion; cook, stirring occasionally, 2 to 3 minutes or until translucent. Add 1/2 cup water to skillet and stir to deglaze pan; add cabbage and potatoes. Cook 10 minutes or until cabbage is wilted, stirring occasionally.
3. Turn heat to medium low. Add beer; cook covered 15 minutes until potatoes are tender. Remove cover; add salt and pepper. Stir to combine. Raise heat to medium and cook 15 more minutes until beer has reduced and is slightly saucy.