Kielbasa And Cabbage Ii 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.

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:

• 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.

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.

KIELBASA AND CABBAGE

Steps:

• In a skillet large enough to accommodate the cabbage, start by heating olive oil over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Add remaining ingredients except kielbasa. Cover and cook 15 minutes.
• Add the kielbasa and cook another 10 minutes or until the sausage is warmed through.

BAKED CABBAGE WITH KIELBASA

Steps:

• 1. In a large Pyrex dish layer chopped cabbage, onion, hot peppers, garlic and kielbasa. Drizzle the vinegar over the cabbage.
• 2. Pour broth into bottom of dish, season with the rest of the ingredients.
• 3. Cover with foil. Bake on 400 degrees for 1 hour. Stir cabbage half way through.

KIELBASA AND CABBAGE II

Steps:

• Heat the oil in a skillet, and cook the onion and cabbage until tender. Place kielbasa over cabbage. Season with Cajun seasoning, pepper, salt, and Worcestershire sauce. Reduce heat to low, cover, and cook 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.

KIELBASA AND CABBAGE SKILLET

Steps:

• Prepare the vinaigrette by adding the olive oil, vinegar, mustard, garlic powder, salt, and some freshly cracked pepper to a bowl or jar. Whisk or shake the jar until the ingredients are combined, then set the vinaigrette aside.
• Slice the kielbasa into medallions or half-rounds and add them to a large skillet (12" or larger) or a large, wide-bottomed pot, along with the olive oil. Sauté the sausage over medium heat until the pieces are well browned.
• While the sausage is browning, finely dice the onion. Once the sausage has fully browned, add the onions and continue to sauté until the onions are soft and transparent.
• While the onions are sautéing, chop the head of cabbage into 2-inch by 1/2-inch wide strips. Add the cabbage to the skillet or pot along with a pinch of salt and pepper. Continue to sauté until the cabbage is tender (check the thickest white pieces for tenderness). To help the cabbage soften, add a few tablespoons of water to create steam within the pot or skillet. Let the water evaporate as you sauté the cabbage.
• Once tender, drizzle the mustard vinaigrette over the skillet, starting with just half of the prepared amount. Stir to coat the kielbasa and cabbage in the vinaigrette, taste, and add more if needed. Serve warm.

KIELBASA AND CABBAGE - SUMMER HUNTER'S STEW

Steps:

• In a large braising pan or cast iron skillet, add one tablespoon of olive oil and chopped onion. Cook for 3-4 minutes until translucent;
• Add shredded carrot and chopped cabbage, broth, tomato paste, caraway seeds, and bay leave. Mix well, cover and cook for about 20 minutes. Make sure that all cabbage is covered. If not, add more broth or water;
• Check if after 20 minutes the cabbage is soft. If not, cook for a little longer until all cabbage is cooked through and soft. Season with salt and pepper to your liking;
• In the meantime, heat up another tablespoon of oil in the cast iron skillet, add sliced kielbasa and cook for a few minutes on each side until golden brown;
• Once your cabbage is cooked, add cooked kielbasa;
• In a separate pan add flour and cook for about 2 minutes, add the last tablespoon of oil and mix; Add about a cup of broth from cabbage pot, mix well; Add the mixture to the cabbage pot and combine; Let cook for two-3 minutes. Add dill and serve.

KIELBASA AND CABBAGE SKILLET

Steps:

• Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
• In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 5 minutes or more (depending how tender you like the vegetable), stirring occasionally.
• Mix in the vinegar and mustard; add the kielbasa back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
• Serve immediately and enjoy!
• NOTE: If you're not on a low carb diet, consider adding in some roasted potatoes or cooked egg noodles at the end - delish! The sugar is optional in this recipe, as noted, but it does give great balance to the salty kielbasa and tangy vinegar and mustard.

SMOKED SAUSAGE AND CABBAGE SKILLET

Steps:

• Preheat a large cast iron skillet over medium high heat. Add the butter to the skillet, place the sausage in the skillet and saute for about 5 minutes until the sausage has browned. Add the sliced onion to the pan and saute for another 3 minutes until it has softened.
• Add the sliced cabbage, caraway seeds, and seasoned salt cook this mixture, stirring often for 2 minutes to wilt the cabbage. Add 1/4 cup of water and scrape the bottom of the pan to de glaze. Cook for another 6 to 10 minutes stiring every so often. You want to get some color to form on the edges of the cabbage. Once the cabbage is done to your liking you are finished. You can either transfer it to a serving platter or serve right out of the skillet. If you are not worried about the carbs I would recommend serving this with buttered rye bread.

FRIED CABBAGE AND KIELBASA RECIPE

Steps:

• Preheat a large skillet. Add a splash of olive oil to the pan to the preheated pan and add the sliced kielbasa. Cook 2-3 minutes per side, or until it is nicely browned and heated through. Remove the kielbasa to a plate.
• Add 1 tablespoon of olive oil to the same pan, and add the chopped onion. Cook over medium heat for 3-4 minutes, stirring often, until it softens.
• Add the sliced cabbage and stir. (See notes.) Add the sugar, salt, and pepper, and stir well. Cook over low-medium heat for 10-25 minutes (see notes), stirring every few minutes.
• Once the cabbage is cooked to your liking, add in the cooked kielbasa, stir, and cook 2 minutes to heat everything through. Season with more salt, if desired, and freshly ground black pepper. Serve hot.

KIELBASA, POTATO AND CABBAGE SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.