SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]



The key for this fabulous dish is to
cut the potatoes small so they
roast must faster...
Servings: (4 to 6)
Prep: 10 Mins. |
Cook/Bake: 30 Mins.

Posted by Sandra


***Roasted Potatoes
2 russet potatoes, peeled and cut into ½” cubes
2 tablespoons light olive oil
1/2 teaspoon garlic powder
1/4 red onion, finely chopped
Kosher salt and freshly ground pepper, to taste

***Kielbasa and Cabbage
4 slices smoky bacon, cut into ½” strips
1 lb. smoked kielbasa, cut into ½” rounds on the diagonal
1 spanish onion, chopped
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
½ teaspoon dried sweet basil
¼ teaspoon ground thyme
¼ teaspoon ground caraway
¼ teaspoon freshly ground pepper
3 tablespoons red wine vinegar
½ cup good-quality white wine
1 cup low-sodium chicken broth
1 large head of green cabbage, cut into quarters, remove core, and the slice into ½” thin wedges


Preheat the oven to 400 degrees. Prepare a baking sheet lined with tin foil and spray with oil. Also, prepare a saucer and a regular plate by lining them both with paper towel, and set aside.

Par-cook the potato cubes in a glass bowl in the microwave covered with a damp paper towel on high for 4 minutes, tossing mid-way through for even cooking. Add the remaining ingredients, toss to combine, and spread evenly in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, while turning mid-way through for even browning.

Meanwhile, in a large skillet, saute the bacon over medium heat until browned and crisp. Remove bacon from pan using a slotted spoon and place on the paper towel lined saucer, reserving drippings in skillet. Add kielbasa rounds and saute until lightly caramelized, and remove to the regular sized paper-towel lined plate, again, reserving drippings. Add the onion, and saute until translucent. Add the garlic, red pepper flakes, basil, thyme, caraway, and ground pepper, and saute for 30 seconds longer.

Deglaze the skillet by adding in the red wine vinegar, white wine, and chicken broth, while scraping bits from the bottom. Add the thin cabbage wedges, cover, bring to boil, and reduce heat to low to simmer for 15 to 20 minutes (depending upon your desired tenderness of cabbage), then return the caramelized kielbasa to the skillet, and stir to combine, cover, and let it simmer for a couple minutes longer to warm through.

Using a slotted spoon, ladle cabbage/kielbasa mixture onto a serving platter, along with the crispy potatoes on the side, sprinkle crumbled crispy bacon over the top, and serve hot. – Enjoy!


Tip: It’s important to adhere to the recommended sizes for cutting certain ingredients, as this allows this entire entree to cook within a 30-minute timeframe.


sandra said...

This is the comfort dish I made for lunch today, and it's a fall-time favorite entree of mine...I hope you enjoy it ~ this recipe is an enhanced version that I prefer from the traditional boiled version.

Laurie Constantino said...

Yes, this looks really delicious - how can you go wrong with both bacon and kielbasa in the same dish!

sandra said...

Way, Laurie...that was the inspiration, although not too much ;-)


Related Posts Plugin for WordPress, Blogger...