Kielbasa and Red Cabbage

    (33)
    50 minutes

    Kielbasa, a Polish sausage, is simmered with sliced red cabbage in a sauce of red wine, brown sugar and lemon. This dish is a deep purple and looks as good as it tastes.


    28 people made this

    Ingredients
    Serves: 4 

    • 1 large head red cabbage, sliced
    • 2 litres boiling water
    • 2 tablespoons (40g) butter
    • 2 lemons, juiced
    • 1/2 cup (125ml) red wine
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 teaspoons brown sugar
    • 1 tablespoon cornflour
    • 380g kielbasa, diced

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
    2. Melt the butter in a large heavy frypan. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 15 minutes.
    3. Mix the brown sugar and cornflour together. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 15-20 minutes or until done.

    Cook's Note

    Beef stock my be used in place of the red wine.

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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (25)

    by
    37

    My husband and I really like this dish with a few alterations. I do not rinse the cabbage in boiling water, and I do not use brown sugar. I use 1 cup of wine and 1/2 cup of chicken broth to cook the cabbage, and I add about 1 T Worcestershire sauce, 2 T dijon mustard, and about 1/2 t garlic salt. The first time I made it, I almost omitted the 30 minutes of cook time because polish sausage is pre-cooked, but cooking the sausage with the cabbage infuses a fantastic flavor!  -  16 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    20

    This tasted REALLY GOOD, and my fiancee loved it too, even though he's not crazy about cabbage. A word of warning - my cabbage burned while it simmered for 45 minutes, there wasn't enough oil or liquid to prevent it. I would add some beef broth in addition to the wine next time...  -  26 Aug 2002  (Review from Allrecipes USA and Canada)

    by
    16

    We really enjoyed this! It is extremely easy but takes a while to cook so you have to start it early enough!  -  25 Feb 2001  (Review from Allrecipes USA and Canada)

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