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1
In a nonstick skillet, melt the butter in the olive oil over high heat. When the butter starts sizzling in small bubbles, add the carrot rounds and cubed potatoes. (NOTE: I always leave the skins on the potatoes: they just taste better that way and have a better texture for this dish.).
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2
Stirring occasionally, saute the carrots and potatoes in the oil and butter until both begin to brown on their cut surfaces. At this point, lower the heat to medium and add the chopped onion and celery seeds. Season with salt and freshly ground black pepper, coating everything to taste. (NOTE: Adding salt earlier than this step usually impedes the nice browning you get on the carrots and potatoes that you want.).
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3
Continue to saute the vegetables until the onions begin to turn translucent. Pull all the vegetables back from one side of the skillet and add the chopped kielbasa, stirring it in, slowly. Doing this -exposing the bottom of the pan in this way- will help the meat brown faster when it hits the pan. Brown the meat and onions while keeping an eye on the potatoes and carrots, being careful not to burn them.
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4
When the meat has browned on the outside of most pieces, add the chopped apple pieces along with the dried herbs. (NOTE: Fresh herbs are nice but I find that dried help suck up more of the moisture in this dish and have a certain rustic quality. Just make sure that when you add the dried herbs, rub them between your fingers to crush them into powder.).
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5
After about a minute or two, when the apple pieces have softened slightly, add the chopped cabbage over the top, season with a tiny bit of salt (remember: the kielbasa is already salty) and a decent amount of pepper, before folding into the hash.
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6
Wilt the cabbage as you mix the complete dish together and remove from the heat.
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7
Serve hot. This goes very well with poached eggs.
