Prep 5 mins
Cook 8 hrs
From The Everyday Low-Carb Slow Cooker Cookbook by Kitty Broihier & Kimberly Mayone. "These flavors may remind you of something your grandmother used to cook. A great dish for a simple fall supper." Serving suggestion - Serve this dish with toasted, buttered, low-carb rye bread. If desired, pass malt vinegar and butter to season the cabbage.
- cooking spray
- 1 small head of cabbage, cored and cut into wedges (about 2 1/2 lbs)
- 1 medium onion, halved and thinly sliced
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon brown mustard
- 1 lb kielbasa, cut into 3-inch pieces
- Coat the slow cooker crock with cooking spray. Add all the ingredients except the kielbasa to the crock, tossing so that the cabbage is well-coated with the broth and seasonings. Top mixture with kielbasa.
- Cover and cook on LOW for 7 hours; give mixture a good stir, then cook 1 hour more.
This did remind me of grandma, but was better than my memories of her. Bua is the Icelandic equivalent of kielbasa & very close to it in taste. Larger than kielbasa, I cut it in approx 1.5 in chunks, added garlic as a pers pref & otherwise made the recipe as written (altho I admit to tossing in a few red potatoes to comply w/Icelandic law requiring them w/all meals). The crock-pot method makes getting this to the table nearly effortless & you are impatient for it as the aroma is wonderful. The cabbage flavour is excellent using Dijon for the mustard & I could not bear discarding the tasty liquid, so I added about 1/2 cup cream cheese to it & sent it to the table as a light sauce for the potatoes. Thx for sharing this keeper recipe w/us. :-)
We had this for dinner tonight and loved the ease of the recipe. For us, 8 hours was too long - the veggies were over done. Next time I will probably cook 6 to 7 hours. I cut my meat into slices verses chunks. I will defintely make again. Thanks for posting.
Fantastic and yummy recipe. I added some perogis the last hour of cooking as well as a pinch of crushed red pepper flakes. <br/>This recipe is a keeper.<br/><br/>Thanks for posting. NE Lady