Kielbasa, Cabbage and Onions |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From . Cooking with Beer. A 16 ounce jar of sauerkraut (do not drain) can be used in place of the sliced cabbage. Ingredients:
2 tablespoons olive oil |
1 lb kielbasa |
2 garlic cloves, minced |
1 onion, thinly sliced |
1/2 cup water |
1/2 head cabbage, thinly sliced |
4 -5 medium red potatoes, cut into 3/4-inch pieces |
12 ounces lager beer or 12 ounces ale |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Slice Kielbasa in half lengthwise then sliced diagonally into 3/4-inch pieces. Heat oil until hot, in a large skillet over medium heat. Add kielbasa and cook 5 minutes, or until browned.
2. Add garlic and onion; cook, stirring occasionally, 2 to 3 minutes or until translucent. Add 1/2 cup water to skillet and stir to deglaze pan; add cabbage and potatoes. Cook 10 minutes or until cabbage is wilted, stirring occasionally.
3. Turn heat to medium low. Add beer; cook covered 15 minutes until potatoes are tender. Remove cover; add salt and pepper. Stir to combine. Raise heat to medium and cook 15 more minutes until beer has reduced and is slightly saucy.
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