Red Cabbage, Apples and Kielbasa
- Makes: 8 servings
- Yield: 7 cups
- Hands On 30 mins
- Total Time 1 hr
Onion, garlic, cabbage and apple simmer in a flavorful bath of apple cider, red wine, brown sugar and caraway seeds. Serve with chunky mashed potatoes or crusty bread for soaking up the juices.
smoked kielbasa, bias-sliced into 1/2-inch-thick slices
olive oil, divided
medium head red cabbage (1 1/2 to 2 1/2 pounds), cored and thinly sliced
chopped yellow onion
cloves garlic, thinly sliced
apple cider or apple juice
dry red wine
packed brown sugar
caraway seeds, lightly crushed*
medium cooking apples, such as Granny Smith, cored and cut into 1-inch chunks
- In a Dutch oven, cook the kielbasa in 1 1/2 teaspoons hot oil over medium-high heat until browned, about 5 minutes. Transfer to paper towels with a slotted spoon and set aside.
- Add half of the cabbage, onion and garlic to the pot. Cook for 10 minutes or until onion is tender. Remove from pot; set side. Add the remaining 1 1/2 teaspoons oil to the pot and cook the remaining cabbage, onion and garlic for about 10 minutes or until onion is tender.
- Return all vegetables to the pot. Stir in the cider, wine, brown sugar, caraway seeds and salt. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the apples. Simmer, uncovered, for 15 to 20 minutes more or until cabbage is tender. Stir in reserved kielbasa. Cook a few minutes more to heat through.
- *If you don't have a mortar and pestle, crush seeds on a cutting board with the bottom of a heavy skillet.
(Red Cabbage, Apples and Kielbasa)Servings Per Recipe 8, sugar (g) 15, Potassium (mg) 324, pro. (g) 11, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sodium (mg) 1022, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 14, sat. fat (g) 5, Riboflavin (mg) 0, carb. (g) 24, Niacin (mg) 0, Fat, total (g) 14, vit. C (mg) 47, chol. (mg) 50, Thiamin (mg) 0, calcium (mg) 42, vit. A (IU) 748, iron (mg) 2, cal. (kcal) 276