One-Pot Kielbasa With Cabbage, Apples, and Caraway |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. In a 4 or 5 quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned.
2. Add the cabbage, apple cider, red onion, caraway seeds, salt and pepper.
3. Bring to boiling; reduce heat, cover and simmer for 15 minutes.
4. Add the apples and cook, uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.
5. Serve with grainy mustard for spreading on susages and cabbage, and cider vinegar for drizzling atop.
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