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Kielbasa and Cabbage II

Kielbasa and Cabbage II

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
TERESACLARK

TERESACLARK

My family loves this recipe! It is great on a snowy day when you need a whole body warm up and is VERY easy on your pocketbook. Serve over rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1624 mg
  • 65%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a skillet, and cook the onion and cabbage until tender. Place kielbasa over cabbage. Season with Cajun seasoning, pepper, salt, and Worcestershire sauce. Reduce heat to low, cover, and cook 20 minutes, stirring occasionally.
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Reviews

JAYNEAU
63

JAYNEAU

3/19/2008

Giving this 4 stars because I changed the recipe, following other reviewers' suggestions. Cut the black pepper to 1 tsp, used olive oil & butter (around 2 Tbs. total), added garlic & mustard. The mustard is a brilliant suggestion! It really makes the dish. I serve this with buttered egg noodles (actually, I used a "Smart" butter-like spread instead of real butter). Add the buttered egg noodles to the cabbage & kielbasa mixture at the end and stir it all together. You need a really BIG pot, as this makes a huge amount! Tasty, easy recipe; I'll be making this quite often!

James
44

James

2/20/2005

Quick, easy, and delicious! My girlfriend was skeptical because she is Polish and grew up eating delicious Kielbasa recipes. How can I compete with that? Well, we polished off the entire dish between us very easily. Don't worry about having too much cabage in the beginning. It cooks down a lot. Also, don't be discouraged if it doesn't taste great at first. Once it cooks for the entire 20 minutes, the juices from the Kielbasa and all the other flavors mix really well. I served it with instant brown rice and it was perfect. No way there's enough for 4, though. We're not big eaters and the two of us finished it with no problems.

QUILTQUEEN
37

QUILTQUEEN

2/21/2008

Based on previous reviews, I added some chopped garlic to the onion saute, reduced the cajun spice and the black pepper to ONE teaspoon each, and added a generous squirt of brown mustard to the worcestershire before adding. SENSATIONAL! Very tasty and this recipe is a definite keeper. Love it.

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