If you are looking to feed a pack of hungry folks with no fuss, this recipe is your new best friend. Toss everything into the slow cooker and let time take it from there. In two hours your nose will remind you that something yummy is on its way. In four hours you will have a pot of juicy sausages with a side of beautifully braised sweet &sour cabbage.
Serve these up with a scoop of crispy herb roasted potatoes or pile everything on a whole grain roll with a ton of mustard for the best ball park dog you ever made in 15 minutes!
Even though there are vegetables (and fruit) in this dish I like to serve this with a salad. The crunch of fresh vegetables compliments the soft squish of the cooked cabbage. There should always be a variety of textures in your meal. Even if your flavors are out of this world, when everything is soft the food starts to feel blah. On the other hand, a plate of only crunchy-chewy and you will get frustrated with all the effort needed to finish a single bite.
If, instead of a pack of hungry folks, you are serving a few modest diners, pack up the remaining cabbage and kielbasa into individual containers. This meal keeps extremely well as a leftover. You can grab a box for a quick lunch-on-the-run and blissfully forgo fast food for the rest of the week.
Low-Carb Cabbage and Kielbasa
Juicy Kielbasa sausages with sweet &sour cabbage. This easy crock pot meal will feed a ravenous game day crowd or provide dainty diners with a week of delightful leftovers.
Prep time: 15 minutes, Cook time: 4 hours; Yield: 8 servings (1 sausage quarter &¾ cup cabbage)
Ingredients
1 lb head of green cabbage, thinly sliced into 1/4 inch strips
1 large (3/4 lb) red onion, thinly sliced into 1/4 inch strips
2 medium green apples (2/3 lb), peel on, stem and seeds removed, thinly sliced
1 tb caraway seeds
1/2 tsp cracked black pepper
1/4 tsp Kosher salt
1/2 cup apple cider vinegar
2 (14 oz) Smoked turkey Kielbasa links, quartered
Method
Layer the cabbage, onion, and apple in your crock then add the caraway, pepper, and salt, toss just a bit to combine. Pour over the vinegar and place the sausage quarters on top.
Cover and cook on high for 4 hours.
Hold warm after 4 hours if needed.
Serving size: 1 sausage quarter, 3/4 cup cabbage Calories: 213 Fat: 9 g Carbohydrates: 17 g Sodium: 969 mg Fiber: 4 g Protein: 16 g Weight Watchers Points Plus: 5
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