Stove Top Smoked Kielbasa and Cabbage Recipe #257089
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.
by Bone Man
40 min | 10 min prep
SERVES 6
- 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
- Slice the kielbasa on the bias into pieces that are about 1 1/2 inches long.
- 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.
- 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.
- Serve hot.
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5 stars