Thursday, September 17, 2009

Kielbasa with Cabbage, Apples, and Sweet Potatoes

I know, the title isn't very creative, but it sure is descriptive! No "Cabbage Surprise" or other such nonsence. I like to know what I'm getting in a recipe up front, and this certainly delivers. Now, a couple of notes on this recipe: The sweet potatoes can be steamed any time from immediately before doing the rest of the dish, up to a day or two before, so don't get discouraged at the extra prep (I originally encountered this dish with canned sweet potatoes - don't be tempted to use them!) Second, if you like beer with your sausage (and if you're a beer drinker, I assume you do!), you could substitute the apple cider in the recipe for a bottle of beer for a more earthy (i.e. beer-y) flavor. I am not a beer drinker, so I'll stick with the cider for myself.

  • 12 ounces steamed cubed sweet potatoes, cooked al dente (not all the way soft)
  • 8 ounces unsweetened apple cider
  • 2 tablespoons dijon mustard
  • 1 teaspoon caraway seeds
  • 6 cups coursely shredded cabbage (about 1/2 of a head)
  • 1 teaspoon kosher salt
  • 1 pound fully-cooked keilbasa sausage, cut on the bias into 2-inch pieces
  • 2 granny smith apples, peeled, cored, and cut into 1-inch wedges (toss the pieces in a couple of teaspoons of lemon juice to prevent browning if they'll sit for more than 5 minutes before cooking)
  • 1/2 teaspoon freshly ground black pepper (optional)

Bring the cider, mustard, and caraway seeds to a boil over medium-high in a large skillet. Add the cabbage and salt. Reduce heat to medium and cook until the cabbage starts to wilt down, 5-10 minutes. Add the kielbasa, apple, sweet potato and pepper. Gently stir to combine and cook for another 2-5 minutes, or until the apples and cabbage are crisp-tender but not raw.

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