Kielbasa and rotkohl (red cabbage)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Kielbasa, sliced |
| 1 | tablespoon | Butter |
| 1½ | pounds | Red cabbage, sliced thin |
| 1 | Yellow onion, sliced into rings | |
| 2 | Apple, diced | |
| 1 | cup | Beef stock, or chicken |
| ½ | cup | Red wine, to 1 cup |
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Packed brown sugar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground pepper |
Directions
Brown the kielbasa in a large pot or Dutch oven. Remove the kielbasa and place to the side. Add butter to pan. When it foams, add onions and apples.
Cook until onion is limp. Add cabbage and mix thor oughly. Add remaining ingredients and cook until cabbage just begins to wilt. Add kielbasa back into pan, cover and continue to cook until everything is tender, a total cooking time of about an hour.
NOTES : Adapted from recipes by David Rosengarten and Jeff Smith ("The Frugal Gourmet").
Recipe by: Randy Goldberg
Posted to MC-Recipe Digest V1 #499 by "Master Harper Gaellon" <gaellon@...> on Mar 4, 1997.