Polish Sausage with Red Cabbage Recipe - Allrecipes.com
Polish Sausage with Red Cabbage Recipe

Polish Sausage with Red Cabbage

Recipe by  

"Truly satisfying kielbasa with cabbage, simmered in a thickened red wine and lemon sauce. Beef broth may be substituted for the red wine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 15 mins

    1 hr 40 mins


  1. Place the cabbage in a colander. Pour the boiling water over the cabbage and allow to drain well.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2007

My husband and I really like this dish with a few alterations. I do not rinse the cabbage in boiling water, and I do not use brown sugar. I use 1 cup of wine and 1/2 cup of chicken broth to cook the cabbage, and I add about 1 T Worcestershire sauce, 2 T dijon mustard, and about 1/2 t garlic salt. The first time I made it, I almost omitted the 30 minutes of cook time because polish sausage is pre-cooked, but cooking the sausage with the cabbage infuses a fantastic flavor!

Most Helpful Critical Review
Mar 23, 2004

I'm afraid this recipe was a big disappointment. I followed the recipe, with no changes...it was bland and just not to our liking.

May 19, 2003

This tasted REALLY GOOD, and my fiancee loved it too, even though he's not crazy about cabbage. A word of warning - my cabbage burned while it simmered for 45 minutes, there wasn't enough oil or liquid to prevent it. I would add some beef broth in addition to the wine next time...

Apr 11, 2003

We really enjoyed this! It is extremely easy but takes a while to cook so you have to start it early enough!

May 29, 2006

This recipe is GREAT !!! The only advice I have is to make sure you give yourself plenty of time and not make it at the last minute. Simmer it slowly and make sure that after you add the cornstarch and brown sugar mixture to watch it closely, as there is not much liquid and could burn easily. I simmered it real low and watched it closely. I used Alice White Merlot and it was excellent. I think that by pouring the boiling water over it would soften it a bit and reduce the cooking time. I skipped this step and it turned out excellent. Also, the color is wonderful. Definitely a keeper of a recipe. Enjoy !!!

Sep 21, 2010

This was absolutely delicious and really cost effective...my favorite combination! The only changes that I made are that I added about 1/2 cup of water after the cornstarch and brown sugar mixture because it just didn't look like there was enough liquid. Also, I skipped the first step where you poured the boiling water over the cabbage since it just seemed like a pain and I didn't want to wash those extra dishes ;) Since you have the cabbage covered for most of the cooking time it sort of steams itself and my cabbage was perfectly soft by the end. I will be making this again!

Nov 30, 2008

I prepared this recipe exactly as stated except using cooking wine instead of drinking wine. I thought that the texture was very odd due to the cornstarch. It was creamy which was a strange mix with the cabbage. I'd give it 3 *'s but my daughter actually liked it alot. I would prefer it- I think without the cornstarch but I don't know if it would be worth it.

Feb 10, 2010

Made this vegan with veggie sausage and margarine. The cabbage was AWESOME! It would be a perfect side dish without the meat too. Totally worth it to take the time cooking it.


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  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 1194 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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