1poundsmoked kielbasabias-cut into 1 inch thick slices
2-3teaspoonsolive oildivided
1onion chopped
2clovesgarlicminced
1headcabbagesmall to medium, 1 1/2 to 2 1/2 pounds, cored and coarsely chopped or sliced
1 ½cupsapple cideror beer or wine or broth
1tablespoonbrown sugar
1teaspooncaraway seedslightly crushed*
1TablespoonDijon mustard
Salt, pepperto taste
Instructions
Slice the kielbasa on the diagonal (or bite-sized).
In a Dutch oven or large sautee pan cook the kielbasa in 2 teaspoons hot oil over medium-high heat until browned, about 5 minutes. Remove and set aside. Drain partially if there is excessive fat in the pan (there was none in my pan)
If needed, add remaining teaspoon of oil, then add onion and garlic to the pot. Cook until onion is tender, 5-10 minutes.
Stir in the remaining ingredients. including the reserved kielbasa, and bring to a boil. Reduce heat and simmer, covered, until cabbage is tender, about 15-20 minutes. Uncover and continue cooking until liquid is reduced, about 10 minutes.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.