Kielbasa-Cabbage Stir- Fry

Directions

1Whisk garlic, vinegar, miso, mustard, and 3 tablespoons water in a small bowl to combine; set sauce aside.

2Combine walnuts and 2 tablespoons oil in a large skillet, preferably cast iron, and set over medium heat. Cook, stirring often, until nuts are golden brown, about 5 minutes. Using a slotted spoon, transfer to a large plate and season with salt.

3Wipe out skillet and add 1 tablespoon oil, then sausage. Cook over medium-high heat, undisturbed, 3 minutes. Stir and continue to cook until sausage is mostly crisp and rust-colored, about 3 minutes longer. Using a slotted spoon, transfer to plate with walnuts.

4Add half of the cabbage to the skillet and stir once to coat in oil. Cook (still over medium-high), undisturbed, until charred underneath, about 4 minutes. Add remaining cabbage, stir, and cook, stirring occasionally, until wilted, 6 - 8 minutes. Season with salt and lots of pepper. Return walnuts and sausage to pan; add sliced celery and reserved sauce. Cook, stirring, until coated, about 30 seconds. Remove from heat; season with more salt and pepper if needed.

5If topping with an egg, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Crack eggs into skillet and season with salt and pepper. Cook until edges are browned and crisp and whites are just set but yolks are still runny, about 5 minutes.

6To serve, stir dill and celery leaves into stir-fry. Divide among plates and top each with a fried egg if desired.