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.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

*If you don't have a mortar and pestle, crush seeds on a cutting board with the bottom of a heavy skillet.

Nutrition Facts

276 calories; 14 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 50 mg cholesterol; 1022 mg sodium. 324 mg potassium; 24 g carbohydrates; 3 g fiber; 15 g sugar; 11 g protein; 0 g trans fatty acid; 748 IU vitamin a; 47 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 2 mg iron;

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