Cabbageandkielbasa Recipes

Steps:

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Reserve drippings in skillet.
• Cook and stir cabbage and onion in bacon drippings over medium-high heat until cabbage begins to wilt, 1 to 2 minutes. Stir bacon, salt, and pepper into cabbage mixture; cook until cabbage is wilted, 3 to 5 minutes more. Stir kielbasa into cabbage mixture, reduce heat to low, cover the skillet, and simmer until cabbage is lightly golden and tender, about 1 hour.

Steps:

• Cook bacon in a large skillet until crisp. Remove bacon (reserving drippings in skillet); crumble, and set aside.
• Add next 7 ingredients to bacon drippings. Cover and cook over medium heat for 10 minutes, turning cabbage once.
• Add sausage and cover and cook an additional 5 minutes or until sausage is heated.
• Transfer to a serving dish with a slotted spoon. Sprinkle with the crumbled bacon.

Steps:

• Saute margarine and onions in a large skillet until the onions are soft.
• Stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. Place the kielbasa, wine vinegar, salt and pepper into the skillet. Cook kielbasa covered over a low heat, stirring occasionally until cooked through. Pour the water into the pan, cover and cook another 10 minutes before serving.

Steps:

• Combine all ingredients, except kielbasa in Dutch Oven.
• Toss mixture until well mixed.
• Add kielbasa and mix until kielbasa is spread evenly throughout ingredients. Cover and cook over medium heat for 15 to 20 minutes, stirring occasionally.

Steps:

• Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

Steps:

• Cut the cabbage in about 8 slices and then in chunks. Place this in a pot with enough water to cover. Add onion that has been cut into chunks. Cover and bring to a boil.
• When the cabbage is almost done, add sliced raw potatoes (about 1/2" thick) and sliced Kielbasa.(sliced thin(about 1/4") if you want meat in every bite, or thick if you want to bite into chunks (about 3/4").
• Also add your spices. There should be just enough water to barely cover the stew.
• Cover and cook at a simmer till potatoes are done.(about 15 minutes).
• I serve this in a soup bowl, and add a bit of vinegar to your liking, just before eating. If you don't care for vinegar, adding a bit of chicken stock and less water while cooking will flavor this dish also.
• It is a real warm you up meal on a cold winter day. I keep this meal simple. I serve with it with biscuits and butter, or a loaf of garlic bread.

Steps:

• Heat the oil in a skillet, and cook the onion and cabbage until tender. Place kielbasa over cabbage. Season with Cajun seasoning, pepper, salt, and Worcestershire sauce. Reduce heat to low, cover, and cook 20 minutes, stirring occasionally.

Steps:

• In a Dutch oven, brown sausage in 2 tablespoons butter; remove and set aside. In the same pan, saute cabbage and onions in remaining butter until onions are tender. , In a small bowl, combine the tomato sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the potatoes and reserved sausage. Cover and simmer for 30 minutes or until potatoes are tender.

Steps:

• Cook kielbasa in butter until browned.
• Add remaining ingredients; stir well; cover and simmer for 15 minutes, stirring occasionally.
• Cabbage should be crisp-tender.

Steps:

• In a large enameled cast-iron or other ovenproof skillet, brown the sausage in 1 tablespoon butter; remove and set aside. In the same pan, saute cabbage and onions in remaining butter until onions are tender. , In a small bowl, combine the tomato sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the potatoes and reserved sausage. Cover and simmer for 30 minutes or until potatoes are tender.

Steps:

• In a large skillet, saute onion and green pepper in butter until crisp-tender. Add sausage; cook and stir until browned. Add the cabbage, broth, salt if desired and pepper. Cover and cook 10-12 minutes or until cabbage is tender.

Steps:

• Heat the oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is dark golden, 25 to 30 minutes.
• Meanwhile, in a medium bowl, stir together 1/4 cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine.
• Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.

Steps:

• Swirl a small amount of olive oil into a large skillet.
• Slice or dice kielbasa into bite size pieces.
• Add kielbasa, onion, garlic and carrots to oil.
• When kielbasa starts to brown, add cabbage to skillet.
• When cabbage starts to caramelize, add red pepper flakes.
• If desired, top with a dollop of sour cream.
• Easy and can be adapted to your family's taste. Sometimes we add more kielbasa or carrots.