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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.
This is a low-carb version of my Mom's Polish Stew. The addition of chicken broth brought the recipe to another level. I did add about 2 oz of Velveeta to the pot about an hour before it was done.
This recipe is awesome. I used twice the amount of mustard. My crockpot had it done on low in 6 hours. Will continue to make it.
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
This is a favorite of our family. Just so the kids don;t feel like they are missing something I cook up one dice up potatoe on the side for them and add to their bowl and they devour it every time.
Excellent recipe. I made as directed with the exception of the mustard, wasn't sure I would like it. Next time I will try it. Made it on top of the stove; I had too much cabbage to fit in the crockpot. It took about 5 hours on very low heat. Used our home-made kielbasa. Very tasty and simple to make. Its a keeper.
I was looking for a simple meal to throw together, but this was surprisingly satisfying! I used 2-3 Tbsp of spicy brown mustard (eyeballed, not measured), and additional salt. I checked it after 6 hours on low and it was definitely done--unless you are using a very small crock pot, 8 hours is too long.
This is soooo good! I made it last night with red cabbage. After 4 hours on low, when i went to check on it, it was already done...maybe even a little overcooked. I can't imagine leaving it in for 8 hours. I will definitely be making this again! I used horseradish deli mustard (totally recommended!), so next time I might cut back a little on the pepper. Even with the peppery flavor, this was fantastic!
My HB didn't think he would like it, but ended up getting a second serving. I made 1 change I didn't have brown mustard, so I empravised with some spicy mustard with mustard seed I had on hand. It turned out great with a little kick to it!