This is a great variable vegetarian recipe. If you were to skip the Kielbasa altogether, it would still be tasty (but why bother?). Or, you could load up on the meat.
We used the Kielbasa that we had in the freezer left over from making Casoulet. I’d say it was probably a little over one foot long. In the end it yielded about three half-inch pieces of Kielbasa per serving of cabbage, which was . . . → Read More: How to Make Ale-braised Red Cabbage with Kielbasa