Cabbage And Kielbasa Food

CABBAGE AND KIELBASA

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.

KIELBASA AND CABBAGE

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.

EASY CABBAGE AND KIELBASA

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.

CABBAGE AND KIELBASA

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.

GRILLED KIELBASA WITH CABBAGE AND BEAN SLAW

Steps:

• Mix the vinegar, brown sugar, 2 tablespoons water and 1 1/4 teaspoons salt in a large bowl. Add the black-eyed peas and red onion, toss well and set aside to marinate.
• Meanwhile, preheat a grill to medium. Brush the cabbage wedges all over with 2 tablespoons olive oil and season with salt and pepper. Grill the kielbasa and cabbage, turning halfway through, until charred and the cabbage is crisp-tender, 8 to 10 minutes.
• Chop the cabbage into bite-size pieces and add to the black-eyed pea mixture. Stir in the parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Divide among plates. Slice the kielbasa and add to the plates. Serve with mustard.

MENNONITE CABBAGE POTATO KIELBASA BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
• Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish.
• Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices.
• Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.

FAST KIELBASA CABBAGE SKILLET

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.

FRIED CABBAGE AND KIELBASA

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.

POLSKA KIELBASA WITH CABBAGE AND EGG NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Heat oil in large skillet with a cover over medium heat. Add Polska Kielbasa and onion; cook and stir until sausage is brown and onions are tender, about 10 minutes. Add chopped cabbage and stir to combine. Season with salt and pepper. Add 1/4 cup water to the skillet and cover. Cook over medium heat until cabbage is tender, about 10 minutes.
• Stir in cooked and drained noodles. Add 2 tablespoons butter and stir over medium heat to combine. Season with freshly ground black pepper to taste.

CABBAGE AND KIELBASA

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.

KIELBASA, POTATOES AN CABBAGE

Steps:

• Slice the potatoes into approximately 1-2 inch pieces.
• Put these in a large pot and cover in water with about an inch over the potatoes.
• Let the potatoes cook alone for 20-25 minutes at medium heat it will stay on that for the entire cooking process.
• Slice cabbage into eighth and add to the pot with the potatoes.
• Let these two cook together for 10 minutes.
• Cut kielbasa into about inch thick slices and again -- add to the pot.
• Let the three cook for another 20 minutes.
• Tada! It is done, turn off the heat and let it sit for about five minutes as it will be hot.

KIELBASA AND CABBAGE

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.