Red Cabbage, Apples and Kielbasa

Last week I had a red cabbage crisis. With no red cabbage left from my (somewhat limited) CSA supply, I came acress a recipe for Red Cabbage, Apples and Kielbasa in a Midwest Living magazine.  It looked so good that I couldn’t bear to wait for next year’s harvest to give it a try.

Red Cabbage, Apples and Kielbasa

Red Cabbage, Apples and Kielbasa

So I made a special trip to the grocery store, where they didn’t have organic.  Even worse, it cost me $4 for a single cabbage. 

What?!  I have sauerkraut to make, sweet & sour red cabbage to freeze, Easter eggs to dye!  So when my buying club had a ginormous case of organic red cabbage for $29.95, I jumped. 

Cut red cabbage

Cut red cabbage

Now I wouldn’t do this for just any vegetable but red cabbage is seriously healthy.   According to the World’s Healthiest Foods website, “The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.” 

Red Cabbage, Apples & Kielbasa, cooked in pan

Red Cabbage, Apples & Kielbasa, cooked in pan

Even more importantly, I love red cabbage.  Especially in ethnic based dishes like Red Cabbage, Apples and Kielbasa–full of flavorful broth, fruity sweetness, and hint of caraway. I decided to serve it over mashed potatoes, adding to it’s comfort food appeal. Even my youngest (aka my “picky daughter”) said it was good–after she got done wrinkling up her nose.

Organic Kielbasa

Organic Kielbasa

I am lucky to have a ready source of organic kielbasa—which I suspect is also lower in fat than typical commercial.  If you can’t get a kielbasa you are comfortable using, I would recommend going with another form of sausage rather than skipping the dish entirely.  fry-kielbasa

I did modify the recipe slightly, mostly to make it a tad easier.  I adapted the “two-step” technique from my recent Pork & Mushroom Ragout with Carrots, and browned the sausage, fried onions and garlic, then dumped everything in the pot to finish cooking. Prep tip—a mandolin is a low tech way to simplify cutting the red cabbage.  (what ever did I do before I had one…).  red-cabbage-kielbasa-up-close

Red Cabbage, Apples and Kielbasa
Serves 4
Full of flavorful broth, fruity sweetness, and hint of caraway, Red Cabbage, Apples and Kielbasa becomes healthy comfort food served over mashed potatoes.
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520 calories
51 g
79 g
24 g
19 g
8 g
600 g
1722 g
32 g
0 g
15 g
Nutrition Facts
Serving Size
600g
Servings
4
Amount Per Serving
Calories 520
Calories from Fat 215
% Daily Value *
Total Fat 24g
37%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 79mg
26%
Sodium 1722mg
72%
Total Carbohydrates 51g
17%
Dietary Fiber 7g
29%
Sugars 32g
Protein 19g
Vitamin A
48%
Vitamin C
239%
Calcium
13%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 pounds smoked kielbasa, bias-cut into 1 inch thick slices
  2. • 3 teaspoons olive oil, divided
  3. • 1 medium head red cabbage (1 1/2 to 2 1/2 pounds), cored and thinly sliced
  4. • 1/2 cup chopped onion
  5. • 2 cloves garlic, minced
  6. • 1 1/2 cups apple cider or apple juice
  7. • 1 cup dry red wine
  8. • 1 tablespoon packed brown sugar
  9. • 1 teaspoon caraway seeds, lightly crushed*
  10. • 1/2 teaspoon salt
  11. • 2 medium apples, cored, but unpeeled, and cut into 1-inch chunks
  12. • 1 tablespoon balsamic vinegar
Instructions
  1. In a Dutch oven, cook the kielbasa in 2 teaspoons hot oil over medium-high heat until browned, about 5 minutes. Transfer to paper towels with a slotted spoon and set aside. Drain partially if there is excessive fat in the pan (there was none in my pan)
  2. Add remaining teaspoon of oil, onion and garlic to the pot. Cook until onion is tender, 5-10 minutes.
  3. Deglaze the pan with the red wine, then return the kielbasa, stir in the remaining ingredients and bring to a boil. Reduce heat and simmer, covered, until cabbage wilts down, about 15 minutes. Continue cooking, uncovered, until cabbage is tender and liquid is reduced, about 20 minutes.
beta
calories
520
fat
24g
protein
19g
carbs
51g
more
Art of Natural Living https://artofnaturalliving.com/

12 thoughts on “Red Cabbage, Apples and Kielbasa

  1. David

    Oh, I wish you lived closer… I’d be knocking on your door! The color is gorgeous and I can only imagine the flavor.

  2. Louise

    My goodness, Inger. I don’t think I’ve ever read about someone getting so excited about Red Cabbage! I must admit, I didn’t know how healthy it really is. I have pickled red cabbage in the fridge froma kind neighbor. I’ve been saving it for just the right meal. I amy just make this dish using it since this recipe you shared does contain wine. I have a feeling it would work. Will let you know:)

    Thanks for sharing, Inger…

    1. Inger Post author

      Well, you do bring up another idea for using up all the red cabbage Louise! I guess I need to look up some pickling recipes! I do miss canning in the winter…

  3. TheKitchenLioness

    Dear Inger, we are serious red cabbage lovers around here – even the kids love it. Funny, I was actually looking for some today and I could not find any and now looking at your gorgeous pictures and recipe, I am getting seriously hungry!
    What a delightful recipe! And what fabulous deep burgundy color that cabbage has!
    Andrea

    1. Inger Post author

      Nice to hear from another red cabbage lover Andrea! Yes, the color is beautiful–whether for its antioxidants or for dying Easter eggs! No photoshopping that magenta!

  4. Juliana

    Somehow I never cooked red cabbage…and I am not sure why…I love the sound of this dish…apple and sausage, especially Kielbasa…what a delicious meal…again, the sweetness of the apple just sound awesome.
    Have a great week Inger 🙂

    1. Inger Post author

      We get so little from the CSAs that I am guessing many people are not very familiar with using it (unless you come from a family with a holiday red cabbage tradition). I wish I were near enough to bring you one of my cabbages to “play with.” Have a wonderful week too!

    1. Inger Post author

      I love the buying club Lynn. In the summer I will sometimes get a case of organic fruit to freeze and/or can and it’s much more affordable.

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