Kielbasa and Cabbage

Kielbasa is not something I ever buy, but we had some leftover from the cassoulet. I made kielbasa and cabbage, and we were surprised how much we liked it! It must be the bacon.

Now that the weather is getting cooler (finally!), it would make a great fall dish.

Kielbasa and Cabbage (adapted from allrecipes.com)

6 slices bacon
1/4 cup water
2 tablespoons white sugar (could use one tablespoon)
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
3 teaspoons caraway seed (I left this out)
1 large head cabbage, cut into small wedges
1 pound Polish kielbasa

DIRECTIONS:

1. Cut the kielbasa into several pieces and slice lengthwise. In a large skillet, fry kielbasa in a little olive oil until browned. You could also grill it. Remove kielbasa and set aside.

2. Clean large skillet and fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving 1-2 T. drippings, and place on paper towels.

3. Stir water, sugar, onions, garlic, red pepper flakes, and seasoned salt into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.

4. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.