Friday, March 5, 2010

Kielbasa and cabbage

Quick and amazingly tasty!  You can use a different type of sausage for this dish if you prefer, but overall I think the Polish or German styles work best.  I mean, it needs to be a type of sausage that tastes great with beer and mustard... 

Kielbasa and Cabbage

6 oz dark beer
1 T cider vinegar
1 T whole grain mustard

1 t  fresh thyme
Dash of cayenne pepper

Olive oil
1 lb kielbasa, cut in several long pieces
1 head cabbage, sliced
4 small red potatoes, quartered
2 carrots, 1/2 inch slices
1 onion, chopped
2 cloves of garlic, chopped

2 T mustard
2 T cooking liquid
1 T honey

Mix the beer through the cayenne pepper together in a small bowl.  Saute the sausage in a large stockpot or dutch oven until browned.  Remove from pot and set aside.  Add beer mixture to the pot, add the cabbage through pepper, toss and bring to a simmer.  Spread sausage over the top and cover, cooking at a simmer for about 20 minutes, until the vegetables are cooked through.  Remove sausage and slice into pieces; return to pot.  Spoon up a bit of the cooking liquid and add to the mustard and honey.  Stir together and drizzle over contents of pot.  

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