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Sausage With Tangy Caraway Cabbage

Sausage WIth Tangy Caraway Cabbage
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 498
  • Fat 38g
  • Sat Fat 12g
  • Cholesterol 81mg
  • Sodium 1,347mg
  • Protein 16g
  • Carbohydrate 14g
  • Sugar 6g
  • Fiber 4g
  • Iron 2mg
  • Calcium 79mg
What does this mean? See Nutrition 101 .

Quick Tip

Loaf of bread and butter
Transform this dinner into kielbasa sandwiches: Layer the mustard, sausage, and vegetables on slices of rye or a crusty loaf of bread.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.