Seared Kielbasa with Mustard Potatoes & Braised Cabbage

Seared Kielbasa

with Mustard Potatoes & Braised Cabbage

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From the Test Kitchen

Kielbasa is the name we use to to refer to Polish sausage. In Poland, it’s the star of the national dish called “Bigos,” or hunter’s stew, a hearty, complex concoction made with cabbage, smoked meats, and loads of herbs and spices. In this recipe, the sweet-and-sour cabbage with onion and apple is a fresh twist on traditional sauerkraut, which is typically served with Kielbasa.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Seared Kielbasa with Mustard Potatoes & Braised Cabbage
Title
  • 10 Small New Potatoes
  • 1 Apple
  • 1 bunch Chives
  • ¼ head Napa Cabbage
  • 1 Small Onion
  • 1 Lemon
  • 1 Tbsp Butter
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1 Kielbasa
  • 1 Tbsp Cider Vinegar
  • 1 Tbsp Honey
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Place the potatoes and a pinch of salt in a medium pot. Fill the pot with plenty of water to cover the potatoes and heat it to boiling on high. Peel and thinly slice the onion. Thinly slice the cabbage and finely chop the chives. Dice the apple, and squeeze some lemon juice over it to prevent browning.
Cook the potatoes:
2 Cook the potatoes:
Boil the potatoes about 5 to 6 minutes, or until very tender when pierced with a fork. Drain, and transfer to a large bowl along with the butter, half of the mustard, most of the chives, and the juice of half the lemon. Season with salt and pepper to taste.
Cook the cabbage mixture:
3 Cook the cabbage mixture:
While the potatoes boil, heat some olive oil in another medium pot on high until hot. Add the onion and cook 3 to 4 minutes, or until softened, stirring occasionally. Stir in the apples and cook 2 minutes longer. Add the cabbage, cider vinegar, and honey, and cook about 3 minutes longer, or until the cabbage wilts completely. Season with salt to taste.
Cook the kielbasa:
4 Cook the kielbasa:
In a separate medium pan, heat a little olive oil on high until hot. Add the kielbasa and cook until browned all over, about 3 to 4 minutes per side, turning occasionally.
Plate your dish:
5 Plate your dish:
Cut the kielbasa on an angle. Divide the kielbasa, potatoes, and braised cabbage between two plates. Garnish with the remaining chives and serve with the remaining mustard for dipping. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Place the potatoes and a pinch of salt in a medium pot. Fill the pot with plenty of water to cover the potatoes and heat it to boiling on high. Peel and thinly slice the onion. Thinly slice the cabbage and finely chop the chives. Dice the apple, and squeeze some lemon juice over it to prevent browning.
2 Cook the potatoes:
Boil the potatoes about 5 to 6 minutes, or until very tender when pierced with a fork. Drain, and transfer to a large bowl along with the butter, half of the mustard, most of the chives, and the juice of half the lemon. Season with salt and pepper to taste.
Cook the potatoes:
Cook the cabbage mixture:
3 Cook the cabbage mixture:
While the potatoes boil, heat some olive oil in another medium pot on high until hot. Add the onion and cook 3 to 4 minutes, or until softened, stirring occasionally. Stir in the apples and cook 2 minutes longer. Add the cabbage, cider vinegar, and honey, and cook about 3 minutes longer, or until the cabbage wilts completely. Season with salt to taste.
4 Cook the kielbasa:
In a separate medium pan, heat a little olive oil on high until hot. Add the kielbasa and cook until browned all over, about 3 to 4 minutes per side, turning occasionally.
Cook the kielbasa:
Plate your dish:
5 Plate your dish:
Cut the kielbasa on an angle. Divide the kielbasa, potatoes, and braised cabbage between two plates. Garnish with the remaining chives and serve with the remaining mustard for dipping. Enjoy!
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