Kielbasa and Cabbage

16 oz. polska kielbasa, cut into 2 inch pieces
1 Tbsp. olive oil
1 small head of cabbage, coarsely chopped (I use a serrated knife)
1 onion, chopped
3 cloves garlic, minced
2 tsp. sugar
salt and pepper, to taste
1 tsp. dry mustard
coriander, to taste
2 tsp. rice wine vinegar


Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3-5 minutes. Transfer to a plate with a slotted spoon.

In the same pan, add the cabbage, onion, garlic, sugar, salt, pepper, coriander, and mustard. Stir to combine and cook for about 8-10 minutes, stirring occasionally.

Mix in the vinegar; add the kielbasa back to the pan and cook for another 2-4 minutes to heat through. Taste and adjust seasoning, if necessary.

Serve immediately. It went very well with mashed potatoes.

Here's a link to the recipe I adapted: http://bellyfull.net/2014/03/11/kielbasa-and-cabbage-skillet/

Cabbage Soup

14 oz. Polish sausage, sliced
garlic powder

Cabbage Soup

basil
thyme
black pepper
onion powder
3 cloves garlic, minced
2 large carrots, diced
1 head of cabbage, chopped
2 c. milk
2 c. chicken broth
1/2 c. cream
1 1/2 tsp. cornflour
1 tsp. chicken bouillon
1/2 tsp. kosher salt
coriander
dry mustard

In a skillet over medium heat, cook the Polish sausage. Add garlic powder, basil, thyme, black pepper, and onion powder to taste. Cook until just starting to brown on both sides. Set aside.

In a large pot, add the minced garlic and cook over medium heat for 1 minute. Add the remaining ingredients. Also add in more of the previous seasonings used on the sausage. Bring to a boil. Reduce heat. Simmer uncovered 15 minutes, then add in the cooked sausage. Simmer another 15 minutes. Be sure to stir occasionally. Serve hot.

I was inspired by a recipe from daringgourmet.com.

Egg Roll Stir Fry

1 lb. ground beef
1/2 an onion, chopped

Dinner cooking

lots of black pepper
1/2 tsp. garlic powder
4 garlic cloves, minced
1 small head of cabbage
3-4 medium carrots
2 tsp. fresh ginger, minced
2 tsp. cilantro, chopped
2 Tbsp. sesame oil
4-5 Tbsp. soy sauce
2 Tbsp. rice vinegar
sesame seeds
hot cooked rice

Brown the beef in a large skillet with the onion Season with the pepper and garlic powder. When it is almost cooked through, add in the minced garlic. Cook for 1-2 more minutes. Drain any fat.

Using a serrated knife, chop the cabbage. Make sure you use a serrated knife as this will shred the cabbage better while you chop it.

Using a vegetable peeler, shred the carrots.

Ready to eat!

Add all of the ingredients except the sesame seeds and rice to the large skillet with the meat. Toss to coat. Cover and cook over medium heat until the cabbage is wilted, tossing occasionally. Uncover and turn up the heat a bit to burn off some excess liquid. Cook about 3 minutes. Sprinkle with sesame seeds. Serve with hot cooked rice.

Here's a link to the recipe I adapted: http://onceamomalwaysacook.blogspot.com/2012/02/egg-roll-stir-fry.html

Colcannon

2 lbs. of potatoes
1 lb. of cabbage
1 c. milk (or half and half)
1/2 c. butter
salt and pepper

Cook the potatoes, drain, and mash. Cook the cabbage, shredded, in boiling salted water for about 15 minutes. Drain, cool slightly, and chop. Stir the cabbage into the potatoes. Stir in butter and milk. Season with salt and pepper.

From The Irish Pub Cookbook