Sunday, January 11, 2009

Hearty Polish dinner.

Kielbasa, cabbage, and potatoes. I made this simple dish for the first time in Australia, and the recipe is still pretty much unchanged, except that I now cook it all in beer instead of water. The result is something heartier and perhaps more authentically Polish.

Ingredients (for 3):

- two links Kielbasa sausage
- one head cabbage, shredded
- roughly one bottle beer
- two small potatoes


Slice the sausage and brown it in a bit of oil.

Add cabbage and potatoes, and salt and pepper.

Pour in half the bottle of beer, stir around, cover the pan, and let cook for about 15 minutes. Check the pan occasionally, and keep adding more beer until the cabbage is tender. Uncover the pan to boil off the rest of the liquid.

Add more salt and pepper to taste. Serve hot on a cold winter day.

Note: If there is too much liquid left over at the end (which is what happened to me today), drain it, and save it to use as a savory stock. I'm using mine tomorrow for a soup with Asian radishes.

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