I must have some Polish blood somewhere in my background because I absolutely love Polish food. Give me a plate of Stuffed Cabbage with a side of Pierogies and I am one happy camper. What makes this recipe from Rachel Ray's Everyday Food so incredibly easy is that you use a bag of prepared cole slaw mix from the produce section of your grocery store. The recipe calls for 3 cups of the slaw mix but because I am such a cabbage junkie I threw in the whole one pound bag. Cut the potatoes into small cubes and they will cook faster. If you like your cabbage a little on the greener and crispier side, add it about 15 minutes after the potatoes. Use turkey kielbasa and it becomes a healthy, low calorie dinner. This barely fit into my 10 inch oven with all that extra slaw mix and took 40 minutes to cook over a full spread of coals with 20 or so on the lid. Give it a stir halfway through cooking time and serve it with a chunk of crusty bread to help sop up the warm, mustardy broth. This smokey, peasant stew is not only easy on your wallet but easy to make as well.
Sausage, Potato and Cabbage Stew
1 Tblsp olive oil
2/3 pound kielbasa, sliced
1/2 red onion, chopped
2 tablespoons spicy brown mustard
1 1/2 tablespoons white wine vinegar or apple cider vinegar
4 cups (2 14 oz. cans) chicken broth
1 1/2 pounds red potatoes, cut into 1/2-inch pieces
3 cups (about 7 ounces) store-bought coleslaw mix
Salt and pepper
1/4 cup chopped flat-leaf parsley
Sour cream (optional)
Saute onion and kielbasa in olive oil over a full compliment of coals.
When onion is tender stir in mustard and vinegar. Add chicken broth, potatoes and coleslaw mix; season with salt and pepper.
Cover and cook with as many coals on the lid that you need to keep the stew at a low boil. Cook for 35-40 minutes or until potato is tender. Stir in parsley.
Serve with bread and top with a spoonful of sour cream. Serves 4.
|Saute kielbasa and onion, stir in mustard and vinegar.|
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