Polski Sausage With Red Cabbage Food

OVEN-ROASTED SAUSAGE AND CABBAGE

Steps:

• Preheat oven to 400. Wash an parboil potatoes whole for 20 minutes. While potatoes are boiling, peel and slice carrots into long 2 inch strips. Remove large green leaves from cabbage and cut into 6 large wedges. Cut Sausage on an angle into medium sized slices. Remove potatoes from water. When cool enough to handle, lightly smash the tops so potatoes open but remain intact. Arrange all ingredients on unlined baking pan and season with garlic, smoked chili powder, salt and pepper. Sprinkle olive oil over ingredients then bake for approximately 40 minutes. Serve family style.

POLISH SWEET-SOUR RED CABBAGE (CZERWONA KAPUSTA ZASMAżANA)

Steps:

• Meanwhile, in a small bowl, mix together water, vinegar, brown sugar, pepper, and salt until sugar is dissolved.
• Refrigerate overnight to improve flavor.

SOUTHERN FRIED CABBAGE WITH SAUSAGE

Steps:

• Chop/slice the sausage, cabbage, and onion.
• In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to render some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean.
• In the same skillet, melt the butter. Add cabbage and onion and cook and stir on medium-high for about 5 minutes, until cabbage starts to wilt.
• Add remaining ingredients, and the sausage.
• Cover the skillet and cook for about 10 minutes.
• Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.

SLOW COOKER CABBAGE AND SAUSAGE

Steps:

• Cut the cabbage in half through the stem remove and discard the core
• Chop the cabbage into 1-inch square pieces and add to the slow cooker.
• Cut the sausage into rounds. Add a skillet over medium heat and add the olive oil. Once hot, cook the sausage pieces until browned, save the grease.
• Add the sausage, grease, apple cider vinegar, chicken broth, salt, and pepper, and other seasonings. Stir to combine.
• Cook on high for 3 hours. If you want a crisper cabbage dish, cook for 2.5 hours on high.
• Stir, serve garnished with chopped parsley.

SAUSAGES WITH POTATOES AND RED CABBAGE

Steps:

• Heat oven to 425 degrees. Brush 1 tablespoon oil all over a preferably metal 9-by-13-inch baking dish. Arrange potatoes, cut side down, on one half of the dish. Arrange cabbage wedges on the other side, overlapping slightly to fit.
• Sprinkle caraway and coriander seeds and 3/4 teaspoon salt on top. Scatter onions in an even layer and drizzle with 3 tablespoons oil. Tuck in thyme and rosemary sprigs. Bake for 25 minutes.
• Cut sausages in half lengthwise, then use a pastry brush or spoon to coat mustard all over the pieces.
• When potatoes and cabbage have roasted for 30 minutes, remove baking pan from oven and use tongs to flip cabbage (but not potatoes). Sprinkle everything with Parmesan, arrange sausages, cut side down, on top of cabbage and potatoes, and return to oven.
• Roast until vegetables and sausages are browned on top, another 15 to 25 minutes, depending on the kind of sausages. The sausages are done when they are no longer pink inside and browned on top.
• Remove from oven and transfer sausages to a plate. Discard herb sprigs, grate lemon zest over the vegetables and sprinkle with dill. Cut the zested lemon into wedges. Return sausages to pan (or transfer everything to a serving platter) and serve immediately with more mustard and lemon wedges on the side.

FRIED CABBAGE AND SAUSAGE RECIPE

Steps:

• Melt 2 tablespoons of butter in a large skillet over medium heat.
• Add the onion, sauté until onion is translucent about 5-7 minutes.
• Add the garlic and sauté another minute.
• Add red wine vinegar to the pan, stir and scrape the bottom of the pan.
• Add sliced sausage to the pan and sauté until slightly browned on both sides, about 2-3 minutes.
• Add remaining 2 tablespoons of butter, cabbage, paprika, red pepper flakes, salt, and pepper. Toss to coat the cabbage with butter and seasonings.
• Saute until cabbage is wilted and slightly browned about 8-10 minutes.
• Garnish with fresh parsley, if desired.

5-INGREDIENT CHICKEN SAUSAGE WITH BRAISED RED CABBAGE

Steps:

• Heat a large, wide-based pot over medium heat. Add 2 teaspoons neutral high-heat cooking oil, like canola, rice bran or grapeseed oil. When the oil is shimmering, add the sausage and brown on one side, about 3 minutes. Turn and brown another side, 2 to 3 minutes. Turn and brown another side if possible, about 2 minutes. Remove from the pan.
• Add the apple, onion and cabbage to the pan, scraping the bottom of the pan with a wooden spoon as the water releases from the vegetables. Cook until wilted, stirring occasionally and reducing the heat to medium-low as needed, about 10 minutes. Add the vinegar, 1/4 cup water (or broth for added flavor, if you have some) and 1/4 teaspoon each salt and pepper. Place the sausage on top. Partially cover and simmer until the fruit and vegetables become wilted and are fork-tender, about 5 minutes. Slice the sausage on a cutting board and serve over the fruit and vegetables.

CABBAGE AND SAUSAGE RECIPE (WHOLE30, LOW CARB)

Steps:

• Preheat oven to 350 F.
• Heat 1 Tbsp of olive oil in a large skillet. Cook sausage for a couple of minutes per side to brown on both sides. Transfer cooked sausage to a plate.
• Add another Tbsp of olive oil in the skillet and heat over medium-high heat. Add the vegetables, and cook covered for about 5 -7 minutes until tender, stirring occasionally.
• Add sausage and 1 cup water to the skillet, stir everything, and place in the preheated oven. Cook covered with a foil for about 25 minutes. Remove foil, and cook for another 5 minutes. Serve warm.

SAUSAGE SMOTHERED IN RED CABBAGE

Steps:

• Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
• In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.

FRIED CABBAGE AND KIELBASA

Steps:

• Slice the cabbage in half, remove and discard the core and cut into thin strips.
• Place a cast iron or other heavy large pan over medium-high heat, and once hot add the olive oil.
• Add sliced onion and cook until soft, about 3-4 minutes, stir a few times.
• Add garlic, cook stirring another minute.
• Add cabbage, salt, pepper, and paprika to the pan and toss. Cook until cabbage reduces by half, for about 10 minutes, stirring occasionally.
• Add Worcestershire sauce. Stir and add sliced kielbasa or sausage.
• When the cabbage is tender and slightly translucent, and kielbasa has browned a bit, remove from heat.
• Garnish with parsley and serve.

POLSKI SAUSAGE WITH RED CABBAGE

Steps:

• 1 Place cabbage in a colander. Pour boiling water over cabbage. Drain well.
• 2 Melt butter in a large skillet. Add cabbage. Stir in lemon juice. Cook and stir about 5 minutes, or until cabbage is pink. Add wine, salt and pepper. Cover. Simmer over medium-low heat 45 minutes.
• 3 Mix sugar and cornstarch. Stir into simmering liquid. Bring to boiling, stirring constantly. Reduce heat; add Polski Gourmet Sausage. Cover; cook 30 minutes.