KIELBASA AND CABBAGE
This smoked Polish sausage dish is great for company, but quick enough for a weeknight! It is super good and easy, and can be prepared well in advance. Complete your meal by adding a baked potato, fruit salad, and bread.
Provided by KITKATY
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
- Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
- Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.
Nutrition Facts : Calories 377 calories, Carbohydrate 20.2 g, Cholesterol 63.1 mg, Fat 26 g, Fiber 6 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 951.7 mg, Sugar 11.6 g
KIELBASA CABBAGE DIJON
Make and share this Kielbasa Cabbage Dijon recipe from Food.com.
Provided by ngibsonn
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 12-inch skillet heat oil over medium heat and cook onion; stirring occasionally, 5 minutes.
- Add cabbage and apple.
- Cook, stirring occasionally, 10 minutes or until tender.
- Stir in apple juice, creamy mustard blend, brown sugar and vinegar.
- Add kielbasa and simmer covered 5 minutes or until heated through.
Nutrition Facts : Calories 451.3, Fat 32.2, SaturatedFat 10.7, Cholesterol 74.8, Sodium 1044, Carbohydrate 25.7, Fiber 3.8, Sugar 18.7, Protein 15.4
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- Prepare the vinaigrette by adding the olive oil, vinegar, mustard, garlic powder, salt, and some freshly cracked pepper to a bowl or jar. Whisk or shake the jar until the ingredients are combined, then set the vinaigrette aside.
- Slice the kielbasa into medallions or half-rounds and add them to a large skillet (12" or larger) or a large, wide-bottomed pot, along with the olive oil. Sauté the sausage over medium heat until the pieces are well browned.
- While the sausage is browning, finely dice the onion. Once the sausage has fully browned, add the onions and continue to sauté until the onions are soft and transparent.
- While the onions are sautéing, chop the head of cabbage into 2-inch by 1/2-inch wide strips. Add the cabbage to the skillet or pot along with a pinch of salt and pepper. Continue to sauté until the cabbage is tender (check the thickest white pieces for tenderness). To help the cabbage soften, add a few tablespoons of water to create steam within the pot or skillet. Let the water evaporate as you sauté the cabbage.
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