Weekend Round-Up

Jump start on some early fall dishes from Ever Ready

Red Cabbage Apples and Kielbasa 

Red cabbage, Kielbasa  and apples simmer in a flavorful broth of of apple cider, red wine, brown sugar and caraway seeds. Serve with chunky mashed potatoes or crusty bread to soak up the juices. Recipe serves four and adapted from Midwest Living. 

Cooking tip: Use mortar and pestle to grind seeds. 

Ingredients:

• 1 -1/4 pounds smoked kielbasa, bias-sliced into 1/2-inch-thick slices
• 2 tsp. olive oil, divided 
• 1/2 red cabbage  cored and thinly sliced 
• 1/2 cup chopped yellow onion
• 2 cloves garlic, thinly sliced
• 1- 2/3 cups apple cider or apple juice
• 1/2 cup dry red wine
• 1 TB. packed brown sugar 
• 1 tsp. caraway seeds, lightly crushed
• 1/4 teaspoon salt
• 2 medium cooking apples, such as Granny Smith, cored and cut into 1-inch chunks

Directions:

• In a Dutch oven, cook the kielbasa in 1 teaspoon hot oil over medium-high heat until browned, about 5 minutes. Transfer to paper towels with a slotted spoon and set aside.
• Add rest of oil to pot, then add cabbage, onions and garlic. Cook for 10 minutes or until onions are tender. Stir in the cider, wine, brown sugar, caraway seeds and salt. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the apples. 
• Simmer, uncovered, for 15 to 20 minutes more or until cabbage is tender. Stir in reserved kielbasa. Cook a few minutes more to heat through.

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