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Kielbasa and Cabbage Skillet

Kielbasa and Cabbage

Here's an adaptation from a recipe I saw in Taste of Home, a publication I recommend highly. It's an easy comfort dish, especially good when the weather's bleak, and contains a complete meal: meat, potatoes, and vegetables.

I modified the procedure a little bit, because after browning the sausage, there was a pretty good fond (the brown sticky goodies) in the pan. I decided to deglaze the pan with a little wine. I also decided to add the cabbage a little later in the procedure so it wasn't cooked too much. But those are relatively little mods to a great recipe contributed by Romaine Wetzel, of Ronks, Pennsylvania.

Here's the recipe for the Kielbasa and Cabbage Skillet:

1 pound fully cooked Polish sausage, such as Kielbasa, cut into 1/2 inch slices
4 tablespoons butter, divided
1 head of white cabbage, chopped
2 medium onions, chopped

1/2 cup wine, red or white
3 cans (8 ounce each) tomato sauce
1/2 cup sugar
1 tablespoon paprika
3 or 4 potatoes, peeled and cubed

In a large deep skillet that has a cover, melt 1/2 the butter and brown the onion and sausage for five or ten minutes. Meanwhile, mix the tomato sauce, sugar, and paprika in a bowl.

Remove the sausage and onion from the skillet and turn off the heat. Use a wad of paper towels to mop up the excess grease, and return the pan to medium heat.

Pour in the wine, scraping up the browned bits from the bottom of the pan. When the pan feels smooth, add the tomato sauce mixture and bring to a boil. Add the potatoes, cover, and cook for 15 minutes.

Add the cabbage, sausage, and onion to the pan, toss to mix, and simmer for another 10-15 minutes. Serve with French bread, or, as in the photo, crescent rolls. (The crescent rolls are pop-open, unroll, tear apart, re-roll, put in 350 degree oven for 15 minutes easy. And yummy.)

Copyright John P. Choisser - 2005-2014