Polish Sausage with Cabbage
Courtesy of National Pork Board
Serve With:
Dark rye bread and boiled buttered potatoes.
Servings: 6
Dark rye bread and boiled buttered potatoes.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 1 (12 oz.) can beer
* water
* 2 (12 oz.) pkg. fully cooked Polish sausage
* 1 head green cabbage, coarsely chopped
* 1/2 head red cabbage, coarsely chopped
* 3/4 tsp. caraway seed
* 1 tsp. sugar
* 1 tsp. salt
* water
* 2 (12 oz.) pkg. fully cooked Polish sausage
* 1 head green cabbage, coarsely chopped
* 1/2 head red cabbage, coarsely chopped
* 3/4 tsp. caraway seed
* 1 tsp. sugar
* 1 tsp. salt
What to do:
1. In a four-quart Dutch oven combine the beer and enough water to cover sausage. Bring to a boil; reduce heat and add sausage. Simmer for 8-10 min. Remove sausage.
2. Add cabbage, caraway seed, sugar and salt to cooking liquid; mix well. Top with sausage. Cover and simmer for 10 min. Drain to serve.
* Warm up a fall day with this easy braised dish.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Add cabbage, caraway seed, sugar and salt to cooking liquid; mix well. Top with sausage. Cover and simmer for 10 min. Drain to serve.
* Warm up a fall day with this easy braised dish.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Riesling/Rhine, Gewürztraminer, Chenin Blanc
Nutritional information:
Calories: 469; Total Fat: 33g; Saturated Fat: 12g; Cholesterol: 79mg; Total Carbs: 20g; Fiber: 6g; Protein: 19g; Sodium: 1433mg;