Kielbasa And Cabbage 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:

• 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.

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 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:

• 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.

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, CABBAGE AND ONIONS

Steps:

• Slice Kielbasa in half lengthwise then sliced diagonally into 3/4-inch pieces. Heat oil until hot, in a large skillet over medium heat. Add kielbasa and cook 5 minutes, or until browned.
• Add garlic and onion; cook, stirring occasionally, 2 to 3 minutes or until translucent. Add 1/2 cup water to skillet and stir to deglaze pan; add cabbage and potatoes. Cook 10 minutes or until cabbage is wilted, stirring occasionally.
• Turn heat to medium low. Add beer; cook covered 15 minutes until potatoes are tender. Remove cover; add salt and pepper. Stir to combine. Raise heat to medium and cook 15 more minutes until beer has reduced and is slightly saucy.

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.

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.

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.

KIELBASA, PIEROGIES & FRIED CABBAGE RECIPE

Steps:

• First, in a large frying pan with 3 " or so high sides, on high/medium heat, add oil and butter.
• Next, add onion and cook it for about 2-3 minutes.
• Then, add the bag of coleslaw mix and stir. Cover and cook for 5 minutes.
• Next, add the kielbasa, frozen pierogies, garlic powder, salt and pepper to taste. Cover and cook15-20 minutes or until the pierogies are softened.

KIELBASA AND CABBAGE RECIPE

Steps:

• Place a large skillet over medium flame and cook bacon properly till its color turns brown and flip it and repeat the same process. Take out the bacon from the skillet, put it aside and keep the drippings in the skillet.
• Now, to the drippings, add water, onions, sugar, red pepper flakes, garlic, caraway seeds and salt, and stir them properly.
• The next step is to add in the cabbage and stir it properly. After that, cover the skillet and keep cooking the mixture at a medium flame for 10 minutes.
• Lastly, add in kielbasa and cook it for an extra 10 to 15 minutes. Top with cooked bacon and serve it hot.

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.

POLISH KIELBASA AND CABBAGE SOUP

Steps:

• Fry the Kielbasa on stove at medium heat for 5 minutes or until cooked.
• Place a Dutch oven on the stove at medium heat and cook the onion and cabbage for 10 minutes or until tender.
• Add in garlic and cook for 2 minutes. Add the Vegetable stock, Potatoes, and Kielbasa.
• Bring pot to a boil.
• Season with salt and pepper and reduce to a simmer for 20-30 minutes.
• Serve and enjoy!

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.

FRIED CABBAGE WITH KIELBASA

Steps:

• Place butter and bacon grease (if using) in a shallow Dutch oven or sauté pan and melt over medium heat.
• Add Kielbasa and cook until browned. Approximately 6 minutes.
• Add salt, pepper, and red pepper flakes (if using). Stir well.
• Add cabbage and stir well to coat the cabbage with the melted fat. Also mix in the Kielbasa with the cabbage. (See video.)
• If you are adding bacon and you like your bacon to soften, you can add it now along with the cabbage. If you want the bacon to maintain its texture, you'll want to add it later.
• Cover the Dutch oven or sauté pan and turn the heat down to low. Simmer until the cabbage is tender. Approximately 8 minutes.
• Once the cabbage is tender, add the bacon now if you are using it and didn't add it earlier. Stir well and allow the bacon to warm through.
• Once the bacon is warmed through (approximately 30 seconds to one minute), turn off the heat and add the mustard and vinegar. Stir well and serve hot.
• Refrigerate leftovers in an airtight container for up to 4 days.
• To freeze leftovers, place them in an airtight container. If you are only freezing the fried cabbage it can maintain its best quality for 10-12 months. If you are freezing fried cabbage with Kielbasa, it will maintain its best quality for 1-2 months.