Kielbasa sausage, braised with cabbage, onions and potatoes in chicken broth.
Braised Kielbasa and Cabbage
Between Alabama, Mississippi and Louisiana, there are some pretty awesome smoked sausages to be found down here. Distinctly Deep South, they are unique, highly spiced and incredibly flavorful, and the sausages we use the most in our cooking.
And then there's unassuming, simple and mild, soft-textured Polish kielbasa.
Very much different than Conecuh, Savoie's, Polk's or Country Pleasin', but we love it down here just as much as anywhere else in the country. There are times you just want something simple and basic. Something that's comforting and delicious.
This cabbage dish is just that and kielbasa is perfection here.
Being mindful that it's Lent as I am posting this, you can totally make this sans the sausage, though I'd be tempted to add a tiny splash of Liquid Smoke. While clear meat-based broths are technically allowed during Lent under laws regarding abstinence, you may certainly substitute a good vegetable broth if you prefer.
Here's how to make my Braised Kielbasa and Cabbage.
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Heat oil or bacon drippings in a soup pot or Dutch oven. Cut sausage into 2-inch pieces and add to pot; brown and remove.
Scrub potatoes and cut into 1/2-inch chunks. Add potatoes to pot drippings and cook until lightly browned, stirring often.
Add chicken broth to soup pot.
Bring to a boil.
Add chopped onions, stir.
Return sausage to pan.
Place cabbage wedges on top.
Cover and reduce heat to medium.
Simmer for 35 to 40 minutes, or until cabbage and potatoes are tender.
Spoon into bowls pouring remaining juices on top. Sprinkle each serving with salt and pepper and top with a pat of butter. Serve with hot sauce at the table.
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