Stovetop Braised Cabbage With Turkey Kielbasa

Cabbage is humble food, no? It stands in stark contrast to all the fancy, fussy food we just finished eating for the holidays.  It’s cheap, it’s filling, but it’s also remarkably healthy.  I had two giant heads in the fridge, courtesy of my Shared Harvest CSA share – one green, one purple.  Because I’m not using the Crock-Pot ’til I get the whole lead issue sorted, I needed a quick meal that I could whip up after getting home late from L.’s dance lesson.  This one fit the bill, and it was a success.

Stovetop Braised Cabbage With Turkey Kielbasa (adapted from the America’s Test Kitchen Healthy Family Cookbook)

1/4 c. whole milk or half-and-half (I used whole milk)

Heat the oil in a large Dutch oven or other large, heavy-bottomed pot over medium-high heat until shimmering.  Add the shallots, thyme and cumin seed and cook until the shallots are softened, about 3 minutes.  Stir in the cabbage, broth, wine and 1/2 teaspoon of salt and bring to a simmer.  Cover and cook, stirring occasionally, until the cabbage is wilted and tender, 10-15 minutes.

Meanwhile, cut the kielbasa into several pieces, then halve each piece.  Spray a large skillet with cooking spray and set it over medium heat.  Add the sausage to the pan and cook a few minutes on each side, until heated through and nicely browned.

Once cabbage is tender, stir in the milk or half-and-half and cook, uncovered, until it’s slightly thickened, 2-4 minutes.  Season with salt and pepper to taste.

To serve, place a large mound of cabbage on a plate or in a large bowl and top with kielbasa.

Serves 4.

© 2011, Sarah. All rights reserved.

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