Prep 20 mins
Cook 30 mins
An easy to make tasty weekday meal. Serve with Grainy Mustard for spreading on sausages and cabbage, and cider vinegar for drizzling atop. Note: Use crisp, tart apples, such as Granny Smith. Braeburn, or Jonathan. You can use any cooked or uncooked sausage--including chicken, turkey, or Polish sausage-for the Kielbasa. For the green cabbage, substitute red cabbage, kale, and even halved brussel sprouts. If you don't like caraway substitute coriander seeds.
- 1 1⁄2 lbs kielbasa, cut into 1-inch slices
- 1 teaspoon olive oil or 1 teaspoon canola oil
- 1 medium green cabbage, cut into wedges
- 1 cup apple cider
- 1⁄2 cup sliced red onion
- 1 teaspoon caraway seed
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper, freshly ground
- 2 apples, cored and cut into wedges
- grainy mustard
- apple cider vinegar
- In a 4 or 5 quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned.
- Add the cabbage, apple cider, red onion, caraway seeds, salt and pepper.
- Bring to boiling; reduce heat, cover and simmer for 15 minutes.
- Add the apples and cook, uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.
- Serve with grainy mustard for spreading on susages and cabbage, and cider vinegar for drizzling atop.