Smoked Kielbasa with Braised Red Cabbage

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Smoked Kielbasa with Braised Red Cabbage
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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  1. 1 Lb Nino's Maple Cured Bacon, cut in 1/2" pieces
  2. 8 oz. Sweet Onion, peeled, cored, cut in 1/2" slices
  3. 1 Tbsp. Garlic, thinly sliced
  4. 1 cup Green Onion, cut on 1/4" bias cut
  5. 2 cups Granny Smith Apples, peeled, cored, cut in 1/2" pieces
  6. 1 Head Red Cabbage, cored, quartered, cut in 1/2" strips
  7. 2 cups Chicken Stock/Broth
  8. 1⁄2 cup Cider Vinegar
  9. 1⁄4 cup Brown Sugar
  10. 2 drops Liquid Smoke
  11. - Salt & Pepper, to taste
  12. 28 oz. Nino's Butcher Shop Brand Genuine Smoked Kielbasa
  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.
Nino Salvaggio