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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Recipe Summary

hands-on:
30 mins
total:
1 hr
Servings:
8
Yield:
7 cups
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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; fat 14g; cholesterol 50mg; saturated fat 5g; carbohydrates 24g; mono fat 7g; poly fat 2g; trans fatty acid 0g; insoluble fiber 3g; sugars 15g; protein 11g; vitamin a 747.6IU; vitamin c 46.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 14mcg; vitamin b12 0mcg; sodium 1022mg; potassium 324mg; calcium 42mg; iron 1.8mg.
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