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.




  • 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.

Nutrition Facts

276 calories; 14 g total fat; 50 mg cholesterol; 1022 mg sodium. 24 g carbohydrates; 11 g protein;