I had made an
It was easy, and totally delicious! Darin and I both loved it! The original recipe had 2 Tbsp of sugar, but we both felt it was a little too sweet for our tastes, so I edited the recipe to only include 1/2 of what was called for (down to 1 Tbsp, edited below). Darin liked it so much, he actually asked for leftovers the next day. That is a win in my book!
Updated 9/3/14- I've doubled this recipe to make leftovers for lunches. I used 1.5# kilebasa (3 long links), 2 small heads of cabbage, and 8 slices of bacon. Otherwise, I doubled all the other ingredients except the sugar (don't want it to be too sweet). Cooking time will be longer, but as long as the cabbage is soft, you're good to go!
- 1 pound kielbasa. sliced on the diagonal (we love and use this turkey sausage)
- 6 slices bacon, chopped
- 1/4 cup water
- 1 Tbsp white sugar
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp seasoning salt
- 1 large head of cabbage, sliced
- In a large skillet, fry the kielbasa until browned. Remove from pan and set aside.
- In the same skillet, fry bacon over medium heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels. (We removed all bacon drippings but left about 1 Tbsp in the skillet.)
- Stir water, sugar, onion, garlic, red pepper flakes, and seasoned salt into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10-15 minutes. (We cooked it for 15 minutes.)
- Add kielbasa to pan. Cook, covered, for an additional 10-15 minutes. Crumble bacon over top, and serve hot.
Source: Adapted from All Recipes