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Nutrition Facts
Serving Size 1 (285g) Recipe makes 6 servings The following items or measurements are not included below: 1 medium chipotle chiles in adobo 1 1/2 teaspoons seasoning salt
Calories 349
Calories from Fat 253		(72%)
Amount Per Serving		%DV
	Total Fat 28.2g	43%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 1042mg		43%
Potassium 440mg		12%
Total Carbohydrate 14.3g		4%
	Dietary Fiber 3.7g	14%
	Sugars 8.1g
Protein 12.6g		25%
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Recipe #257089 | 40 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Bone Man
Oct 4, 2007

I often make this for brunch — it's a dish that's pretty easy to prepare and my brother and I both love it. I process my cabbage in the food processor and shred the cabbage about 3 or 4 times larger than I would for coleslaw. Using two canned chipotle peppers with the sauce that clings to them yields pretty good heat — one is pretty much agreeable to everybody. This makes a very hearty meal.

SERVES 6 (change servings and units)

Ingredients

1 medium cabbage, chopped
16 ounces smoked kielbasa (most are pre-cooked, I use Smithfield brand)
1/2 cup chicken broth
3 tablespoons canola oil
1 medium chipotle chile in adobo (2 peppers optional)
1 medium tomato, cored and diced
1 1/2 teaspoons seasoning salt
4 tablespoons butter
1 tablespoon sugar

Directions

1
Slice the kielbasa on the bias into pieces that are about 1 1/2 inches long.
2
In a very large skillet over medium heat, pour in the cooking oil and brown the sausage pieces. Remove them from the skillet and set aside.
3
Deglaze the skillet with the chicken broth, add the chipotle pepper and tomato, stirring to blend. After a couple of minutes, add the cabbage. Sprinkle on the seasoned salt, add in the butter, and cover, allowing the cabbage to cook over medium heat. After 10 minutes, add the sausage back in, add the sugar, stir, and re-cover the skillet. Reduce the heat to a simmer and allow to cook until the cabbage is tender, about 15 minutes.
4
Serve hot.

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Featured Reviews for This Recipe

From: yogiclarebear

On Jan 20, 2009

Loved this, GREAT flavor. I used a lean turkey kielbasa, and a 10 oz can of diced tomatoes with green chilis. I used a bit of chipotle powder spice instead of the peppers. Also, I did not use butter or oil, but a few drops of butter extract for the butter flavor. (Just wanted to cut the fat a bit.)

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From: Chef Lawrence

On Oct 23, 2007

My family loved this..Very quick and easy to make with a lot of flavor! I added half a diced onion (large) and a clove of diced garlic with the tomatoes. I also used fresh chanterelle mushrooms. Great meal...

1 person found this review helpful

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From: tara portee

On Oct 7, 2007

Oh yummy! Both my husband and I enjoyed this for an easy dinner tonight. I used an undrained can of diced tomato, used one chipotle (scraped out seeds) and I only used 2 tablespoons of butter. I also cooked the dish for an extra 5 minutes to get the cabbage a little more tender.This was quite simple and pretty quick, great for a night when you don't have a lot of time but still want to have healthy meal. The taste of the chipotle gave regular cabbage and kielbasa a unique edge.

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