Polish Sausage with Red Cabbage

Polish Sausage with Red Cabbage

22

"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

1 h 40 m servings 449 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

22
  1. 30 Ratings

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Most helpful positive review

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 co...

Most helpful critical review

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.

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 co...

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 o...

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

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 cornst...

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 mixt...

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 mi...

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.

SURPRISE! SURPRISE! Much better than I expected--colorful, tasty, a change from the norm.....

Definitely a keeper recipe. I substituted beef broth for the wine and it turned out great. Even better the next day for leftovers.