Johnny West
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From Midwest Living Magazine.
Red Cabbage, Apples, and Kielbasa
- Thread starter Johnny West
- Start date
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Red Cabbage, Apples and Kielbasa
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.
Ingredients
Ingredient Checklist- 1 ¼ pounds smoked kielbasa, bias-sliced into 1/2-inch-thick slices
- 3 teaspoons olive oil, divided
- 1 medium head red cabbage (1 1/2 to 2 1/2 pounds), cored and thinly sliced
- ½ cup chopped yellow onion
- 2 cloves garlic, thinly sliced
- 1 ⅔ cups apple cider or apple juice
- ¾ cup dry red wine
- 1 tablespoon packed brown sugar
- 1 teaspoon caraway seeds, lightly crushed*
- ½ teaspoon salt
- 2 medium cooking apples, such as Granny Smith, cored and cut into 1-inch chunks
Directions
Instructions Checklist- Step 1
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. - Step 2
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. - Step 3
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.
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