Kielbasa and Red Cabbage

Kielbasa and Red Cabbage


28 people made this

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.


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

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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