Sausage With Tangy Caraway Cabbage

Sausage WIth Tangy Caraway Cabbage
  Tom Schierlitz
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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
tablespoons
plus 1 teaspoon olive oil
1
pound
kielbasa, cut into 2-inch pieces
1
large onion, thinly sliced
1
16-ounce bag coleslaw mix
1/2
teaspoon
caraway seeds
kosher salt and black pepper
3/4
cup
dry white wine
2
tablespoons
white wine vinegar
2
tablespoons
chopped fresh flat-leaf parsley
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.
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 498
  • 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
What does this mean? See Nutrition 101.

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