Cabbage With Polish Sausage Food

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.

CABBAGE, POLISH SAUSAGE, AND PIEROGIES

Steps:

• Place the cabbage, butter, and mushrooms into a large pot or Dutch oven with lid. Season with seasoned salt, and pour in the beer. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer. While the cabbage is simmering, combine the kielbasa, garlic, onion, Worcestershire sauce, and balsamic vinegar in a skillet. Bring to a simmer over medium-high heat, and cook until the onions have turned translucent, about 5 minutes. Stir the sausage mixture into the cabbage mixture, recover, and continue simmering until the cabbage is tender, about 15 to 20 minutes more.
• About 15 minutes before the cabbage is ready, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, 5 to 10 minutes; drain.
• Heat the vegetable oil in a clean skillet over medium-high heat. Add the drained pierogies, and cook until golden brown on both sides, about 5 minutes. Gently stir the browned pierogies and diced tomatoes into the cabbage mixture, and cook 5 to 10 minutes to reheat.

POLISH SAUSAGE AND CABBAGE DINNER

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.

POLISH LINK SAUSAGE AND CABBAGE

Steps:

• Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

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.

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.

POLISH SAUSAGE AND CABBAGE

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).

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.

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.