Saturday, May 30, 2015

These days, a recipe post is rare...

The family farm, Pelzer Springs Ranch, is booming these days - they even have a Facebook page! And last weekend they harvested some cabbage, which basically forced me to cook. I found a recipe online and tweaked it quite a bit, so I'm christening this one...

The Pelzer Cabbage Pot

(What? I think it sounds funny ;) )

2 (14-ish-ounce) packages kielbasa sausage, cut into 1-inch pieces
2 small to medium red onions, thinly sliced
2 small to medium green bell peppers, cut into strips
2 small to medium heads cabbage, roughly chopped
2 cups white wine (preferably on the drier side; I used Pinot Grigio)
1 teaspoon Carraway seeds
1 teaspoon salt
1 teaspoon black pepper

~ Add a very thin layer of olive oil to a large heavy skillet and saute sausage over medium heat until browned; drain on paper towels. (You may have to do this in two batches depending on the size of your skillet; you want the kielbasa to be as evenly browned as possible.

~ Add onion and bell pepper to skillet and saute 5-ish minutes, until soft. Put a thin layer of olive oil in the bottom of a large pot and transfer the onions and pepper to it.

~ Add the cabbage and cook, stirring often, 10 minutes.

~ Add sausage, wine, and remaining ingredients. Reduce heat to medium-low, cover, and cook 15 minutes, stirring several times throughout. Serve immediately...with a crusty dark bread such as Pumpernickel, if possible!

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