We adapted the recipe because we didn't use as much Olive Oil, and the Kielbasa only came in 14 oz packages, not 1 lb packages. Then we both were very hungry so we made it 3 servings. So I'm sure you could make it less calories making it 4, and even if you went with non-beef Kielbasa.
Anyway this was very good. We had with regular bread, and if you threw cabbage on it, it tasted rye. I really liked it. D said it was very easy to make. Would have again.
Sausage With Tangy Caraway Cabbage
Adapted from Real Simple
Hands-On Time: 25 minutes
Total Time: 25 minutes
Serves 3
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| Photo by ALB |
Ingredients
2 tablespoons olive oil
14 oz. kielbasa, cut into 2-inch pieces
1 large onion, thinly sliced
1 16-ounce bag coleslaw mix
1/2 teaspoon caraway seeds
kosher salt and black pepper
3/4 cup dry white wine
2 tablespoons white wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
bread and whole-grain mustard, for serving (not included in Nutritional Information)
Directions
Heat 1 teaspoon of the oil in a skillet over medium-high heat. Add the kielbasa and cook, turning occasionally, until browned, 2 to 3 minutes. Transfer to a plate.
Add the remaining 2 tablespoons of oil to the skillet and reduce heat to medium. Add the onion and cook, tossing occasionally, until tender, 8 to 10 minutes.
Add the coleslaw mix, caraway seeds, ¾ teaspoon salt, and ½ teaspoon pepper and cook, tossing frequently, 2 minutes more.
Stir in the wine and vinegar. Nestle the kielbasa in the vegetables. Simmer, stirring occasionally, until vegetables are tender and wine has nearly evaporated, 5 to 6 minutes.
Stir in the parsley. Serve with the bread and mustard, if desired.
Real Simple, April 2010
Nutritional Information from My Fitness Pal
Calories: 575; Total Fat: 44 g; Saturated Fat: 13 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 70 mg; Sodium: 1395 mg; Potassium: 535 mg; Total Carbohydrate: 22 g; Dietary Fiber: 7 g; Sugars: 10 g; Protein: 16 g
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