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–+ servings

Polish Sausage with Red Cabbage

Indulge in the rich satisfaction of kielbasa and cabbage, gently simmered in a luscious sauce thickened with red wine and lemon. If desired, beef broth can be used as a substitute for the red wine.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine world cuisine
Servings 4
Calories 449 kcal

Ingredients
  

  • 1 large head red cabbage, sliced
  • 2 quarts boiling water
  • 2 tablespoons butter
  • ⅓ cup lemon juice
  • ½ cup red wine
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons brown sugar
  • 1 tablespoon cornstarch
  • ¾ pound kielbasa, diced

Instructions
 

  • Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
  • Melt the butter in a large heavy skillet. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 45 minutes.
  • Mix the brown sugar and cornstarch together. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 30 minutes.

Nutrition

Calories: 449kcalCarbohydrates: 30gProtein: 15gFat: 29gSaturated Fat: 12gCholesterol: 71mgSodium: 1194mgPotassium: 1018mgFiber: 6gSugar: 15gVitamin C: 171mgCalcium: 164mgIron: 3mg
Keyword Polish Sausage with Red Cabbage
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