Thursday, September 10, 2009
Our roots are showing again
Kielbasi and Cabbage
Fix-It and Forget-It Big Cookbook Copyright 2008
1 1/2 lb head green cabbage, shredded I used about 1/2 head
2 medium onions, chopped I used about 1 onion
3 medium red potatoes, peeled and cubed I didn't peel them
1 red bell pepper, chopped
2 garlic cloves, minced
2/3 cup dry white wine
1 1/2 lbs. Polish kielbasa sausage, cut into 3-inch long links I used 1 pound of lite kielbasa
28 ounce can cut-up tomatoes with juice
1 Tbs. Dijon mustard
¾ tsp. caraway seeds
½ tsp. pepper
¾ tsp. salt
1. Combine all ingredients in slow cooker.
2. Cover. Cook on LOW 7-8 hours or until cabbage is tender.
I couldn't fit everything this recipe called for in my crockpot so I held back on some cabbage and onions. It still made plenty. I wasn't sure if this was going to be all that great. I cooked it on Monday and I thought it seemed okay. I wasn't all that excited about it. We ate it on Wednesday and I thought it was fantastic.
I've mentioned before that my husband's ancestors are from Russia and mine are from Poland so we aren't strangers to eating cabbage and kielbasi, we just usually don't eat them together like this (unless the cabbage has been made into sauerkraut). The flavors though were still very familiar. The broth reminded me of the broth from my husband's grandmother's stuffed cabbage. She uses a bit of sauerkraut but the mustard, wine and tomatoes gave this a similar tangy taste. I wish I had picked up some rye bread to soak up the juice but I had to settle for an Hawaiian sweet roll.
This was relatively healthy too since I used lite kielbasa. Look at all of those healthy vegetables in there! I really love cabbage and I need to find more ways to use it.
Question of the Day: Do you like cabbage? What recipes with cabbage do you like?