Page 90 - One-Dish Meals

Kielbasa and Red Cabbage

It’s worth a trip to a Polish butcher for homemade kielbasa to make this
stick-to-your-ribs skillet meal. Try serving over mashed potatoes.
P R E P 15 minutes C O O K 40 minutes M A K E S 4 main-dish servings

2 tablespoons butter or margarine 3 tablespoons red wine vinegar
1 small onion, chopped 1 tablespoon sugar
1 small head red cabbage 1 teaspoon salt
1
(1 ⁄2 pounds), thinly sliced
1 pound kielbasa (smoked Polish
2 Golden Delicious apples, peeled, sausage), cut crosswise into
cored, and thinly sliced 2-inch pieces
1 ⁄2 cup apple juice

1. In nonstick 10-inch skillet, melt butter over medium heat. Add onion
and cook, stirring, until tender. Add cabbage, apples, apple juice, vinegar,
sugar, and salt; heat to boiling. Reduce heat to low; cover and simmer for
15 minutes.

2. Add kielbasa to cabbage mixture; heat to boiling over high heat. Reduce
heat; cover and simmer 15 minutes.

E A C H S E R V I N G About 524 calories | 18 g protein | 32 g carbohydrate |
37 g total fat (15 g saturated) | 92 mg cholesterol | 1,883 mg sodium.

G H Te s t K i t c h e n Ti p
We used Golden Delicious for this dish, but Gala, Fuji, or
Jonagold would also be good.

90 Stir-Fries & Skillet Suppers