Porktastic Cabbage & Kielbasa
 
 
Since pork sausage tends to be very lean these days, we started this dish by cooking up some bacon and browned the sausage in the drippings (yum!). This step is optional, but highly recommended! If you prefer not to use bacon, you can substitute a drizzle of olive oil. Try to use the best pork products available--the better the bacon and sausage, the better this dish is.
by:
Serves: 4 to 6
Ingredients
  • 2 slices thick-cut bacon
  • 1 ½ lbs. kielbasa, cut at a slight diagonal into ½-inch slices
  • 1 large onion, diced
  • 2 large carrots, diced
  • 3-4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup beer (anything will do)
  • ¼ cup mustard, preferably spicy brown or deli-style
  • 1 bay leaf
  • 3 lbs. green cabbage, sliced
  • 1 teaspoon cider vinegar
  • Salt and Pepper
Instructions
  1. In a Dutch oven or large soup kettle set over low heat, fry the bacon until it is very crisp and the fat has rendered. Remove bacon and drain on paper towels. Remove all but 2 tablespoon of the bacon fat and increase the heat to medium-high. Working in batches, sauté the sausage until brown on both sides. Remove and set aside.
  2. Add the onions and carrots and sauté until soft, 5-7 minutes. Add the garlic, paprika, rosemary, pepper flakes, and salt and pepper to taste; continue to cook until fragrant, about another minute. Add the beer, mustard, and bay leaf and stir to combine. Return the sausage to the pot, crumble in the bacon, and simmer to develop flavor, 2-3 minutes. Add the cabbage and cook until tender, stirring occasionally, about 15 minutes.
  3. Remove the bay leaf, stir in the cider vinegar, and season again with salt and pepper if necessary. Serve hot with big hunks of bread to sop up the delicious sauce!
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/porktastic-cabbage-kielbasa/