Thursday, April 28, 2011

Cabbage and Kielbasa Salad

Cabbage-and-kielbasa salad (warm)

I found this recipe from America's Test Kitchen's 30 Minute Suppers magazine.

2 Tbl Dijon mustard (I only used 1)
2 Tbl honey
2 Tbl cider vinegar (I didn't have it, so I subbed with Banyul wine vinegar)
5 Tbl olive oil
1 pound kielbasa, cut on bias into 1/2-inch slices
1 red onion, halved and sliced thin (Doh! I read the recipe wrong and only used half of the onion)
1/2 tsp caraway seed
1 (16oz) can cannellini beans, drained and rinsed (I used Great Northern)
salt and pepper
1 head napa cabbage (about 1.5lbs), sliced thin
1/4 cup chopped fresh dill (didn't use it)

1. Whisk together mustard, honey, vinegar and 4 tbl oil in bowl. Cook sausage in large skillet over medium-high heat until well browned, 3-4 minutes per side. Transfer sausage to plate and tent with foil.

2. Add remaining oil, onion, and caraway seed to skillet, reduce heat to medium, and cook, stirring frequently, until softened and browned, about 12 minutes. Add beans and 2 Tbl dressing and cook until warmed through, about 1 minute. Season with salt and pepper.

3. Reduce heat to low, add remaining dressing and cabbage to skillet, and toss until warmed through and slightly wilted, about 4 minutes. Off heat, stir in dill and season with salt and pepper. Top with kielbasa and onion-bean mixture.*

*I skipped the dill (as mentioned). I cooked the cabbage with the onions-beans, and tossed the kielbasa into the whole pan. Now that I'm typing it all, it seems maybe they meant for the onions-beans to be cooked separately from the cabbage. Nonetheless, it turned out very nicely. I cooked the cabage a bit longer than it calls for, which produced a nice broth. I also roasted some fingerling potatoes, with I topped with this "salad."