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This week we have another recipe from Jerianne Strange of Elizabethtown, and it’s another very tasty, very easy, very quick-to-prepare dish.
Jerianne says her family really likes kielbasa. Her daughter, like Jerianne, loves cabbage. Her son, on the other hand, will not eat cabbage, “no way, no how, no matter what!” So I guess he snacks on something else on the nights they have this kielbasa and cabbage dish.
This is one of those quick meals that goes together in minutes, although it does require a little forethought in planning since most people don’t keep cabbage in their vegetable crisper. Jerianne usually skips the caraway seeds because no one in her family is really fond of it.
She also likes to grill cabbage and kielbasa. To do that, cut a head of cabbage into wedges and place it on a double-thick piece of foil. Pour ¼ cup of boiling water over each wedge. Add two or three dots of butter to each packet. Add slices of kielbasa. Seal up foil and place on grill over medium heat. Keep grill covered and cook for 20 to 30 minutes or until cabbage is tender.
I really loved this. I had forgotten how much I love cabbage, especially when it’s cooked this way and has some of the bacon and kielbasa flavor cooked into it. I skipped the caraway seeds, too.
Mary Alice Holt can be reached at 505-1751 or at email@example.com.
KIELBASA AND CABBAGE
6 slices bacon
¼ cup water
2 tablespoons sugar
1 onion, chopped
2 teaspoons minced garlic
¼ teaspoon seasoning salt
3 teaspoons caraway seed, optional
1 large head cabbage, cut into small wedges
1 pound Polish kielbasa, sliced
In a large skillet, fry bacon until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels. Stir water, sugar, onions, garlic, seasoned salt and caraway seeds into drippings. Add cabbage and gently stir. Cover and cook over medium heat for 10 to 15 minutes. Add kielbasa. Cover and cook for an additional 10 to 15 minutes. Crumble bacon over top and serve hot. Serves 6.