POLISH SAUSAGE WITH RED CABBAGE
Truly satisfying kielbasa with cabbage, simmered in a thickened red wine and lemon sauce. Beef broth may be substituted for the red wine.
Provided by Irene
Categories Meat and Poultry Recipes Pork
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
- Melt the butter in a large heavy skillet. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 45 minutes.
- Mix the brown sugar and cornstarch together. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 30 minutes.
Nutrition Facts : Calories 448.5 calories, Carbohydrate 30 g, Cholesterol 71.4 mg, Fat 29.4 g, Fiber 6.1 g, Protein 14.6 g, SaturatedFat 11.6 g, Sodium 1194.1 mg, Sugar 15.1 g
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Safia Omari
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sausage and cabbage, and they didn't even realize they were eating vegetables!
Tracy Anagor
[email protected]I'm allergic to cabbage, so I substituted it with sauerkraut. It turned out great! The sauerkraut added a nice sourness that complemented the sweetness of the sausage.
Warraich Baba
[email protected]This dish is okay, but it's not my favorite. I think I prefer Polish sausage with sauerkraut instead of cabbage.
Clayt Madron
[email protected]I was disappointed with this recipe. The sausage was dry and the cabbage was tough. I think I'll try a different recipe next time.
M Javaid M Javaid
[email protected]This recipe is a bit bland for my taste. I think I'll add some more spices next time I make it.
ABBAS SYED GUL
[email protected]I'm not sure what I did wrong, but my cabbage turned out a bit mushy. I think I might have cooked it for too long. Next time I'll be sure to keep a closer eye on it.
Kashif Jutt
[email protected]This dish is also great for meal prep. I made a big batch of it on the weekend and then reheated it throughout the week for lunch. It was just as good reheated as it was fresh.
Mercedes
[email protected]I served this dish with a side of sauerkraut and it was a perfect pairing. The sauerkraut added a nice sourness that complemented the sweetness of the cabbage.
Junahed Ahmed
[email protected]I added a bit of brown sugar to the cabbage while it was cooking and it gave it a delicious caramelized flavor. I would definitely recommend trying this if you like your cabbage sweet.
Naya Nirala
[email protected]This recipe is a great way to use up leftover Polish sausage. I had some leftover from a party and this was the perfect way to use it up.
Sujon ss
[email protected]I'm not usually a fan of cabbage, but I really enjoyed it in this dish. The sweetness of the cabbage balanced out the saltiness of the sausage perfectly.
Naveed Mustafa
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The sausage and cabbage were both cooked to perfection and the flavors were amazing. I would definitely recommend this recipe to anyone who loves Polish food.
Atta Tabey
[email protected]I love the combination of flavors in this dish. The sausage is savory and slightly spicy, while the cabbage is sweet and tangy. It's a great meal for a cold winter night.
Sardar Hashir
[email protected]This recipe was easy to follow and the results were fantastic. The sausage was juicy and flavorful, and the cabbage was tender and slightly sweet. I served it with mashed potatoes and a side of applesauce, and it was a perfect meal.
Hrkhan Hrkhan
[email protected]I've tried many Polish sausage recipes, but this one is by far the best. The red cabbage adds a delicious sweetness and tanginess that complements the sausage perfectly.
Asobo Brian
[email protected]This Polish sausage and red cabbage dish was a hit at my dinner party! The flavors were amazing and the cabbage was cooked perfectly. I will definitely be making this dish again.