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!
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.
Cut potatoes (scrubbed with skins left on) into bite-sized pieces.
Thinly slice both bell peppers and the onion.
Quarter Kielbasa length-wise and cut into bite-sized pieces.
In a large skillet, heat olive oil over medium heat.
Place Kielbasa and potatoes in skillet. Season with Old Bay and Seasoning Salt. Cover and cook 25 minute or until potatoes are almost tender. Stir occasionally.
Add peppers and onion. Cook 5 minute or until peppers and onion are just tender. Adjust seasoning if needed.
In large skillet, fry bacon until crisp.
Remove; add onions to drippings and saute until golden brown.
Add cubed potatoes and stir over low heat until brown (about 15 minutes).
Cook kielbasa in salted water 15 minutes.
Drain and slice 1/2-inch thick.
Add kielbasa to potatoes.
Add red peppers and cook 10 minutes. Season with salt and pepper.
Pile on a platter.
Sprinkle with bacon and serve with dark bread and beer.
Fry bacon until crisp.
Remove and set aside.
Add onion to drippings and saute until golden brown.
Add potato cubes and stir over low heat until lightly browned (about 5 minutes).
Cook kielbasa in boiling salted water for 15 minutes; drain and cut into 1/2-inch slices.
Add kielbasa to potatoes.
Add red peppers and stir over low heat for another 10 minutes.
Season to taste with salt and pepper.
Pile on a serving platter and sprinkle with reserved crisp bacon.
Serve with dark bread.
Using heavy-duty foil, tear off a large piece.
Take cleaned potatoes and make slices almost through them.
Stick a slice of onion in each cut.
In foil, put several pieces of kielbasa with potatoes and onion.
Wrap tightly and grill on barbecue for 1 hour or until potatoes are done.
Juices from kielbasa will flavor potatoes.
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
Slice Kielbasa in half lengthwise then sliced
Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook for 3-4 mins until soft but not crisp. Spoon off the excess fat. Add the onions and cook for 5 mins until softened. Add the cabbage, potatoes and mustard seeds; stir well. Add the broth and 2 cups water and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 12-15 mins until the potatoes are tender.
Add the sausages to the pan, stir well and simmer for 10-15 mins until the flavors have blended. Serve with mustard.
nd wash outer leaves from cabbage; line a 13x9-inch baking
Place potatoes in a microwave-safe bowl;
In a 5-qt slow cooker, combine the cabbage, potatoes, onion, salt and pepper.
Pour the broth over all.
Cut sausage into serving-size pieces and place on top.
Cover and cook on low for 8-9 hours.
In hot oil in large, heavy skillet over medium heat lightly brown sliced kielbasa.
Remove from pan, set aside.
To remaining fat in skillet add cabbage, potatoes and onion.
Stir-fry 2 minutes.
Sprinkle vegetables with flour, mix well.
Add water to chicken broth to make 1 1/2 cups.
Return sausage to skillet.
Add broth, vinegar, caraway, salt and pepper.
Bring to a boil, reduce heat and simmer, covered, 20 to 30 minutes or until potatoes are tender.
Yields 6 servings.
In a large stock pot, simmer kielbasa and potatoes (or hash browns) in water enough to cover for 15 minutes. Drain.
For sauce:.
Melt butter in a medium sauce pan. Remove from heat and stir in flour. Return to heat and add milk. Cook until thick.
Add shredded cheese and spices. Stir until cheese is melted.
Transfer kielbasa, potatoes, broccoli and sauce to a large, greased casserole dish. Stir gently. Sprinkle with breadcrumbs.
Bake at 350 degrees for 45-50 minutes.
dd butter. Saute onions, carrots, potatoes, bell pepper, and cabbge until
n low, cut up the kielbasa. I like to cut slices
In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar.
In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture.
Toss to coat well.
Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally.
Garnish with parsley.
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.
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.