Polish Link Sausage And Cabbage Recipes
CABBAGE SAUSAGE SUPPER
Everyone is surprised at how this flavorful cabbage and smoked sausage recipe calls for just a few ingredients. I usually complete my family's favorite slow cooker meal with a no-bake fruit dessert. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.
Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 675mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
POLISH SAUSAGE AND CABBAGE
Make and share this Polish Sausage and Cabbage recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place sliced cabbage in crockpot.
- Toss with diced potato, salt and caraway seed.
- Add sliced onion and Polish sausage.
- Pour chicken broth over all; stir lightly.
- Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours).
Nutrition Facts : Calories 102.3, Fat 0.8, SaturatedFat 0.2, Sodium 933.2, Carbohydrate 19.9, Fiber 4.8, Sugar 6, Protein 5.2
POLISH SAUSAGE AND CABBAGE DINNER
This is a meal in one. This meal is great on a cold winter night. It even taste better the next day.
Provided by MS. CINDY
Categories Vegetable
Time 45m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Start by cleaning your vegetables. Cut the cabbage and onion into six lengthwise slices. Cut potatoes crosswise into two pieces.
- In a large pot layer your ingredients in this order: cabbage, potato and onion.
- Pour chicken broth over the top of ingredients. Add salt and pepper to taste.
- The final step is to add the polish sausage on top of the ingredients. Cover and cook over med. heat until desire tenderness.
- Stir the ingredients so that you do not break the cabbage apart too much. So just be careful in stirring.
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POLISH CABBAGE AND NOODLES, HALUSKI | LOVEFOODIES
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4.5/5 (118)Total Time 20 minsCategory Main MealsCalories 485 per serving
- Cook egg noodles in boiling water for 2 minutes less than the package directions say. Drain and set aside.
- Add the butter and onion to the sausage. Cook until the butter melts and the onions soften; stirring to pick up the brown bits from the bottom of the pan.
- Add the garlic and half the cabbage. Stir until coated with butter then cover and simmer for 10 minutes.
CABBAGE AND SAUSAGE SKILLET RECIPE - PRIMAVERA KITCHEN
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4.1/5 (70)Calories 294 per servingCategory Dinner, Lunch, Main Course
- Add the onion and bell pepper to the sausage meat and cook for about 3 minutes. Then, add the garlic and cook for 30 seconds.
- Season with salt, and pepper, onion powder, garlic powder, paprika, oregano, and chili powder. Stir all well to combine.
- Add cabbage. Sauté for 5 minutes and stirring occasionally, until the cabbage is almost tender. Add tomato sauce and beef broth. Mix well to combine all the ingredients together. Close the pot with a lid. Reduce the heat to medium-low. Keep cooking for more 5 minutes. Garnish with chopped fresh parsley. Enjoy!
KIEłBASA AND CABBAGE SKILLET (EASY RECIPE!) | POLONIST
From polonist.com
4.5/5 (40)Total Time 30 minsCategory Polish Main CoursesCalories 332 per serving
- Wash the cabbage under running water. Even though the inside is usually clean (the outer leaves protect the inside), you might want to clean it anyway. Remove the tough outer leaves and discard them. Separate the inner leaves and wash them under running water.
- Peel an onion and dice it finely. Finely chop the garlic with a knife. Cut kiełbasa sausage into chunks (rounds or cubes). Chop the bacon into pieces.
- Add bacon and kiełbasa pieces to the deep frying pan (or a cooking pot with a thick bottom). Cook over a low heat for a few minutes. There should be enough fat rendering, so there is no need to add any more. If you feel that it’s too dry, add a little bit of lard or oil.
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