Recipes

Smoked Kielbasa with Braised Red Cabbage

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Nino Salvaggio
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Serves: 8

A Polish comfort food for sure. And when you use Nino’s Maple Cured Bacon, this dish takes on an additional sweetness that adds to its savoriness. The Braised Red Cabbage is a traditional go-together with any grilled or braised sausage and is a colorful addition to the table. It’s especially pleasing during the cold weather months.

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Ingredients

  • 1 Lb Nino’s Maple Cured Bacon, cut in 1/2″ pieces
  • 8 oz. Sweet Onion, peeled, cored, cut in 1/2″ slices
  • 1 Tbsp. Garlic, thinly sliced
  • 1 cup Green Onion, cut on 1/4″ bias cut
  • 2 cups Granny Smith Apples, peeled, cored, cut in 1/2″ pieces
  • 1 Head Red Cabbage, cored, quartered, cut in 1/2″ strips
  • 2 cups Chicken Stock/Broth
  • 1⁄2 cup Cider Vinegar
  • 1⁄4 cup Brown Sugar
  • 2 drops Liquid Smoke
  • – Salt & Pepper, to taste
  • 28 oz. Nino’s Butcher Shop Brand Genuine Smoked Kielbasa

Instructions

  1. Saute bacon until crisp, add onions and garlic and saute to soften but do not color.
  2. Add apples and saute 3 to 5 minutes.
  3. Add cabbage and sweat with saute ingredients (covered) until softened.
  4. Add remaining ingredients and cook, covered 5 minutes.
  5. Remove sauteed cabbage mixture to a 2 to 3 inch deep casserole dish. Cut Kielbasa in 1 inch bias cut pieces and arrange on top of cabbage mixture.
  6. Cover and bake in a pre-heated 350 degree oven for 20 minutes or until Kielbasa is heated through.
  7. Serve.

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