In Dutch oven heat sliced kielbasa over low heat, about 10 minutes, to draw out fat.
Add onion and cook until tender.
Add cabbage and water.
Cover and cook 9 minutes until cabbage is barely tender.
Core and chop 3 apples.
Add apples and carrots. Mix sugar, vinegar and seasonings and pour over.
Cover and simmer for 1/2 hour.
The last 5 minutes, core and cut into wedges the last apple.
Heat in butter until barely soft.
Serve with apple wedges on top of kielbasa/cabbage mixture.
Serves 8.
Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Inside crockpot layer carrots, potatoes, cabbage with the kielbasa pieces on top. Pour either 1 1/2 Celsius water or chicken broth over the top. Cook on low for 8 hours. I've found that there is so much flavor in the kielbasa alone that I don't even need to use the chicken broth for flavor. The small amount of liquid makes everything perfectly moist, leaving an EASY, HEALTHY dinner for your family!
nd wash outer leaves from cabbage; line a 13x9-inch baking
n low, cut up the kielbasa. I like to cut slices
Heat oven to 325\u00b0. Butter or spray 9 x 13 casserole dish with Pam.
In a large Dutch oven on medium/high heat, saute sliced sausage in a bit of olive oil until browned. Remove to a bowl.
Reduce heat to medium and add butter. Saute onions, carrots, potatoes, bell pepper, and cabbge until lightly caramelized - about 20 minutes. Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage and drippings. Bring to boil. Reduce heat to medium-low; simmer for 5 minutes. Remove pot from heat and let cool slightly, then ...
Slice Kielbasa in half lengthwise then sliced
Grease a 9 x 13-inch casserole dish.
Layer sliced potatoes and chopped onion.
Shred cabbage and put on top.
Mix cream of celery soup with 1 can of water and pour on top of cabbage.
Cut sausage in chunks and arrange on top.
Cover and bake at 350\u00b0 for 1 1/2 to 2 hours.
Coat the slow cooker crock with cooking spray. Add all the ingredients except the kielbasa to the crock, tossing so that the cabbage is well-coated with the broth and seasonings. Top mixture with kielbasa.
Cover and cook on LOW for 7 hours; give mixture a good stir, then cook 1 hour more.
In 12-inch skillet heat oil over medium heat and cook onion; stirring occasionally, 5 minutes.
Add cabbage and apple.
Cook, stirring occasionally, 10 minutes or until tender.
Stir in apple juice, creamy mustard blend, brown sugar and vinegar.
Add kielbasa and simmer covered 5 minutes or until heated through.
Cut kielbasa or sausage into 1/2-inch pieces.
Fry until well done.
Mix salt, flour and sugar together and blend with cold water.
Arrange layers of sliced potato, sliced apple and kielbasa or sausage in baking dish, pouring flour and sugar mixture over each layer.
Top with apples and kielbasa or sausage.
Add drippings.
Cover and bake at 375\u00b0 until apples and potatoes are tender, about 45 minutes.
In soup kettle, saute cabbage, onion and garlic in oil for 5-10 minutes or until tender.
Combine water, vinegar and brown sugar, add to cabbage mixture.
Stir in remaining ingredients.
Bring to a boil.
Reduce heat; cover and simmer 60-70 minutes or until vegetables are tender.
Yield:
8-10 servings.
utch oven; cook and stir cabbage until tender, about 5 minutes
In a large skillet cook the sausage slices until browned on both sides; remove to a plate.
Heat the butter in the same skillet; add in onion, garlic, bell pepper and chili flakes, then saute over medium-low heat for about 4 minutes.
Return the sausage back to the skillet and add in chopped cabbage and broth; cook stirring for about 20-25 minutes or until cabbage is tender.
Season with salt and black pepper, then toss with parmesan cheese is desired.
Serve with hot cooked noodles.
Saute cabbage, onion and garlic in oil for 5 minutes or until tender.
Combine water, vinegar and brown sugar.
Add to cabbage. Stir in remaining ingredients.
Bring to boil.
Reduce heat; cover and simmer for 60 to 70 minutes or until vegetables are tender. Makes 8 to 10 servings.
izza dough container. Meanwhile, slice kielbasa into 1/4 inch slices
Cut up cabbage and steam about 5 minutes
Heat oil or butter in large skillet (I use my iron skillet).
Add potatoes slices and cook over medium heat for 5 minutes.
Add onion slices and stir. Cook for 5 minutes.
Add garlic, red pepper flakes and Kielbasa.
Continue to cook until potatoes are browned, stir occasionally. Cooking time will depend on how thick you sliced your potatoes.
Beat eggs with sour cream and water.
Add to pan over Kielbasa and potato mixture.
Cook and stir until eggs are fluffy and cooked.
Add salt and pepper to taste.
Serve.
Preheat oven to 375 degrees.
In a large mixing bowl, mix together soup, onion, milk, garlic, salt and pepper.
Stir, in potatoes and kielbasa.
Spoon into a 7x11 inch casserole dish.
(if the potatoes are extra large, I use a 9x11 in casserole dish.) Place casserole on a baking sheet and bake in the preheated oven for 90 minutes or until potatoes are tender.
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.