Truly satisfying kielbasa with cabbage, simmered in a thickened red wine and lemon sauce. Beef broth may be substituted for the red wine.
INGREDIENTS (for 4 servings):
- 1 large head red cabbage, sliced
- 2 quarts boiling water
- 2 tablespoons butter
- 1/3 cup lemon juice
- 1/2 cup red wine
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
- 3/4 pound kielbasa, diced
PREPARATION:
Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
Melt the butter in a large heavy skillet. Add the cabbage and stir in the lemon juice. Cook and stir for about 5 minutes or until the cabbage is pink. Add the wine, salt and pepper. Cover and simmer over medium-low heat for 45 minutes.
Mix the brown sugar and cornstarch together. Stir into simmering liquid. Bring to a boil, stirring constantly. Reduce the heat and add the sausage. Cover and cook for 30 minutes.