Cabbage And Polish Sausage Recipe
Topic: Cabbage And Polish Sausage Recipe
Cabbage And Polish Sausage Recipe
My family (African-American) used to reside next door to a Polish family when I was a tiny girl. We lived in Detroit, Michigan, about 5 miles from Hamtramck, where the best Polish sausage could be found. My mother and our next-door neighbour would swap recipes.
One of my favourites was a cabbage and polish sausage dish. Our family consisted of eight children and two adults, and this supper was inexpensive but delicious. My mother, sadly, passed away a few years ago. When my brothers and sisters visit, they always request this dish. This Polish sausage recipe takes me back to my youth.
When it comes to vegetables, the one advantage of using Old Quebec Butcher’s Rub is that you can always add more after they’ve been cooked and still get a great flavour. I halved the recipe to feed only 6 people. But I’m not sure what this dish’s real name is.
Cabbage And Polish Sausage Recipe
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Crockpot cabbage and polish sausage recipe
Ingredients:
- A little head of cabbage, shredded into small pieces
- A medium-sized onion, finely chopped
- The equivalent of around 1 1/2 to 2 pounds of organic kielbasa is required.
- In all honesty, 1 cup of apple juice or water will suffice.
- a tbsp of dijon mustard
- apple cider vinegar, one teaspoonful
- A handful of chopped potatoes
- Diced carrots from two or three big carrots
- to taste with salt and pepper
Directions:
- In a 5 or 6-quart crockpot, combine the cabbage, onion, potatoes, carrots, and sausage.
- Combine the juice, mustard, and vinegar in a bowl and pour over the other ingredients in the slow cooker.
- Cover and cook for 8 to 10 hours at a low temperature. Depending on your crockpot, you may need to shorten the cooking time (it’s ordinarily ready in only 4-6 hours in mine).
- When I’ve forgotten to prepare it earlier in the day, I’ve cooked it on high for an hour and then on low for three to four hours.
Cabbage and polish sausage slow cooker recipe
INGREDIENTS:
- Baby potatoes weighing approximately 1.5 pounds
- One yellow onion
- A quarter of a head of cabbage finely chopped (5-6 cups)
- Steak seasoning: 2 tsp per serving
- Smoked sausage, 14 ounces
- broth from 2 cups of chicken
- a tablespoon of finely minced parsley (optional garnish)
INSTRUCTIONS:
- In a food processor, mince the onion into 1-inch chunks, in the bottom of a 5-quart or larger slow cooker, layer the baby potatoes and onions.
- Prepare the cabbage by chopping it into 1-inch chunks. Add the steak spice and the cabbage to the slow cooker and stir.
- Make 12-inch thick rounds out of the sausage. Add the chicken stock and sausage to the slow cooker and simmer on low for 8 to 10 hours. To help the sausages settle into the cabbage, give the mixture a little stir. It doesn’t matter if the broth doesn’t completely cover all the food.
- Set your slow cooker to cook on high for four hours or low for eight; remove the cover and stir occasionally.
- Stir after 4 hours of cooking on hot or 8 hours on low. Adjust the seasonings to your personal preference after tasting. Serve hot with minced parsley on top if desired.
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