“Braised Cabbage and Pork Kabanos”

It’s Monday and what a rainy day in Chicago. It was my day off with tons of work to do. You know things like grocery shopping, laundry, and to top it off I spent the morning filling holes in walls. I’m about to start a painting project that will take up the majority of this next weekend. I’ll be a happy camper when it’s all finished. To complete my day, I made Braised Cabbage and Pork Kabanos for dinner. This meal warms the tummy and is perfect for ending a busy day.

Braised Cabbage and Pork Kabanos

This cabbage dish is no fuss and is ready in less than an hour. Never had pork kabanos? Originating in Poland, these sausages can be completely dried and eaten like a snack stick. However, the sausages you want to use in this dish resemble smoked kielbasa in texture. Mostly made of pork yet you may find beef, veal, and turkey combinations. The dry sausages can keep in the refrigerator for several months depending on date they’re made and packaged. Check with your deli.

Braised Cabbage and Pork Kabanos

I hope you’re lucky enough to find these long smoky sausages but if not grab your favorite smoked kielbasa or sausage. It’s easy to make your own creation while preparing this recipe. I use green cabbage yet you can substitute savoy cabbage if desired. Knorr Tomato with Chicken Bouillon granules add just the right amount of flavor and comes in cube form as well. Sometimes I like granules to add my own degree of flavor as in this recipe.

Braised Cabbage and Pork Kabanos

Now on with the recipe. Cook bacon in a Dutch oven for a few minutes then add in kabanos and onion and cook until caramelized. Pour in 1 cup of hot water, and seasonings. Bring to boil and add in cabbage, stirring as it wilts. Pour in remaining water and bury potatoes in broth. Cover and cook for 25 to 30 minutes. Now that’s what’s for dinner. Tender cabbage, sweet onion, smoky sausages and baby potatoes in a flavorful broth. Oh what a meal! grab soup bowls and spoons and dig in.

 

Braised Cabbage and Pork Kabanos

4 slices thick bacon, diced

1-pound pork kabanos smoked sausages, cut into 1-inch pieces

1 large sweet or yellow onion, large diced

5 cups hot water

3 t. Knorr Tomato with Chicken Bouillon granules

1/2 t. ground coriander

1/2 t. red pepper flakes

1 small head green cabbage, cored, quartered, cut into 1/2-inch strips

2-pounds ‘B’ size red potatoes, cleaned (half if some are large)

Salt and freshly ground black pepper to taste

 

In a 6-quart Dutch oven over medium heat, cook bacon for 5 minutes.

Add in kabanos and onion. Cook for 8 to 10 minutes until onions are caramelized and kabanos are browned. If necessary, add in 1 T. canola oil if pot is too dry.

Pour in 1 cup hot water, bring to boil and stir in bouillon, coriander, and pepper flakes.

Start adding in cabbage to wilt, continuing to stir as cabbage wilts. Pour in rest of water.

Reduce heat to low simmer and immerse potatoes in broth.

Cover and cook for 25 to 30 minutes until potatoes are fork tender. Adjust seasoning as desired. Serve hot in soup bowls.

 

Makes about 6 servings.