Recipe by turtlemin
"This is a family recipe that is easy to make and tastes great."
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1/2 medium head
cabbage, cut into chunks
1 (16 ounce) package
kielbasa sausage, sliced into rounds
1 (12 fluid ounce) can
ground black pepper to taste
I sautéed 1 large onion and 4 clove garlic first in pan. Then added sausages, ( I used Turkey Sausages Instead of kielbasa). Brown all and set aside. Then I added cabbage to the same pan. I shredded mine. "Then instead of beer, I added a cup of masala cooking wine, black pepper, no salt as sausage already have salt in it. After cabbage cooked down, I added browned sausages, onion and garlic...YUM .Let all simmer together for another 15 minutes. YUM, YUM. Pictures to come. HAPPY COOKING
Although this is ok, it's very bland. Easy to take to 4+ stars with a few adjustments. Added 1/2 of a sautéed onion, seasoned salt, red pepper flakes, garlic powder, and a little bit of caraway seed. Kept covered while simmering, stirring occasionally. This was a really great dish after adjustments were made.
The recipe needed some tweeting: added a whole chopped onion sautéed before adding cabbage for 5 minutes, added garlic power and red pepper flakes when adding the cabbage. Also added two tomatoes (seeds removed) chopped to the last 5 minutes of cooking.
i've made this a dozen time,s / awesome /making it tonight / going to saute some onion first & then start from there
I really enjoyed this recipe. took advantage of suggestions to enhance flavor. Will definitely make again. I added red pepper flakes,garlic powder, seasoned salt, and used turkey sausage. I did not drain liquid but let the beer cook down. Delish.
Loved this! Tweaked it a little. I added some season salt and minced onions. Turned the heat up and let the liquid boil away. Also added a bit of sugar. Very easy and very good.
Easy and tasty !! Will fix again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Polish Link Sausage and Cabbage
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 389
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