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]]>

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 perfect for being on the lighter side while adding meaty flavor.


Ale-braised Red Cabbage with Kielbasa

Makes 4-6 servings

Ingredients:

Directions:

1. Slice the onions as thinly as possible.

   When looking for long, thin slices, I treat an onion like a globe. I cut off the north and south “poles”, then I cut the onion in half from pole to pole. You can see the “lines of longitude” within the halves. I then cut the halves in half, in the same direction, forming “long” quarter-onions.

   Finally, I lay each quarter down flat and cut in parallel to my last cut, as thinly as I can. At no point do I cross the “lines of longitude” and cut against the grain. If you do, you will get diced onion instead of slices (in fact, that’s how I dice an onion).

   

2. Slice the cabbage in half, and then quarters. Using an angled cut, cut out the thick white “stem” from each quarter.

   

3. Next, shred the cabbage into half-inch ribbons by slicing each quarter perpendicular to the stem-line.

   

4. Cut the Kielbasa into half-inch pieces. It’s already cooked, so you really just need to reheat it and brown it to the right texture.

   In a large cast-iron skillet or frying pan, heat the olive oil over medium-high heat. Add the Kielbasa and cook for about 5 minutes, turning the pieces occasionally, until browned. Remove the pieces and put them aside in a bowl (or plate). Use tongs if possible to avoid taking any of the cooking juices with the sausage.

   

5. Add the onion to the still-hot skillet. Turn the heat down to medium and sauté for about 5 minutes until they are softened and slightly browned. Add the caraway seeds and cook for another minute, stirring.

   

6. Add the cabbage to the pan. Add back the Kielbasa, as well as any liquid that may have been removed with the Kielbasa pieces. Stir in the ale and the malt vinegar. Turn up the heat to medium high and bring the liquid to a rolling simmer (near-boil), then immediately turn the heat down to medium-low, cover, and let it simmer for about 30 minutes.

   Even though it sounds like a high culinary skill, this is all there is to braising: “a cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid.” No sweat!

   

7. Plate and serve. Winner! Or should I say “Winning! (Duh.)”