Wednesday, July 27, 2011

Kielbasa & Cabbage w/ Roasted Potatoes

Wonderful dinner. Everyone enjoyed it. The kids called the potatoes "french fries" just because they said they tasted so good. They loved the sausage and thought the cabbage was "ok" as long as it was eaten with a bite of sausage.

The adults loved everything. It is one of my favorite meals.


6 slices bacon
1/4 cup water
2 tablespoons sucanat (sugar/alternative sweetener)
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon Spicy Trocomare (season salt)
3 teaspoons caraway seed
1 large head green cabbage, shredded
2 pound Polish kielbasa (natural/grassfed if you can find it)
1 tbs bacon grease, optional (if needed)


In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.

Stir water, sucanat, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add more from your own reserve if needed. Cook until onions are translucent.

Add cabbage and gently stir. Cover, cook over medium heat for 10 to 15 minutes.

Add kielbasa to the pan with additional Spicy Trocomare. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Roasted Potatoes

2-3lbs Small Red Potatoes, quartered
2 Tbs Bacon grease
1 Tbs Coconut Oil
Sea Salt

Preheat oven 425 degrees

Cut Potatoes and toss in melted grease/oils. Sprinkle generously with sea salt.

Roast skin side down on stoneware bar pan for 30-40 min until slightly browned and cooked through.