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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love this recipe and it's great any time of the year. I don't always follow the recipe and I usually grate my own cabbage. Ingredients:
1-1/2 pounds smoked kielbasa |
1 tablespoon salad oil or olive oil |
1/2 cup cider vinegar or white wine |
2 tablespoons sugar |
1 teaspoon caraway or cumin seeds |
1 vidalia or other sweet onion, thinly sliced |
1 package (1 lb.) coleslaw mix |
mustard, country, dijon or hearty variety |
note:i like to double this recipe. |
Directions:
1. Cut sausage into 3 to 4 inch pieces.
2. Pour oil into a 10- to 12-inch nonstick frying pan over medium heat. Add sausages and cook, turning often, until cooked through.
3. Lift sausages from pan, drain and keep warm on a serving plate.
4. To the same pan, add the onion and saute until soft.
5. Add vinegar, sugar, and cumin seeds; bring to a boil, stirring to loosen pan drippings.
6. Remove pan from heat and add coleslaw mix.
7. Mix lightly to coat with onion mixture.
8. At this point you can serve OR I prefer to cook it a little longer until the cabbage is softened more.
9. Either way is good.
10. Spoon coleslaw alongside sausages.
11. Offer mustard to add to taste. About 4 servings.
12. *Note: If you have access to any type of homemade kielbasa-either from a meat market or a butcher, use that instead. The difference is amazing. If you aren't sure, call around to a few places and ask if they sell smoked kielbasa that is homemade.
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