Sausage With Tangy Caraway Cabbage

sausage-tangy-cabbage
Photo by   Tom Schierlitz
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 498 calories
    • Fat 38 g
    • Sat Fat 12 g
    • Cholesterol 81 mg
    • Sodium 1,347 mg
    • Protein 16 g
    • Carbohydrate 14 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 79 mg

Ingredients

  1. Check 2tablespoons plus 1 teaspoon olive oil
  2. Check 1pound kielbasa, cut into 2-inch pieces
  3. Check 1 large onion, thinly sliced
  4. Check 1 16-ounce bag coleslaw mix
  5. Check 1/2teaspoon caraway seeds
  6. Check kosher salt and black pepper
  7. Check 3/4cup dry white wine
  8. Check 2tablespoons white wine vinegar
  9. Check 2tablespoons chopped fresh flat-leaf parsley
  10. Check bread and whole-grain mustard, for serving

Directions

  1. Heat 1 teaspoon of the oil in a skillet over medium-high heat. Add the kielbasa and cook, turning occasionally, until browned, 2 to 3 minutes. Transfer to a plate.
  2. Add the remaining 2 tablespoons of oil to the skillet and reduce heat to medium. Add the onion and cook, tossing occasionally, until tender, 8 to 10 minutes.
  3. Add the coleslaw mix, caraway seeds, ¾ teaspoon salt, and ½ teaspoon pepper and cook, tossing frequently, 2 minutes more.
  4. Stir in the wine and vinegar. Nestle the kielbasa in the vegetables. Simmer, stirring occasionally, until vegetables are tender and wine has nearly evaporated, 5 to 6 minutes.
  5. Stir in the parsley. Serve with the bread and mustard, if desired.