Kielbasa With Apples Cabbage And Celery
|Kielbasa/Other garlic sausage||1 Pound|
|Olive oil/Vegetable oil||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced / crushed through a press|
|Shredded cabbage||3 Cup (48 tbs)|
|Granny smith apples||2 Medium (Unpeeled)|
|Apple juice||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Crumbled sage||1⁄2 Teaspoon|
|Celery seed||2 Teaspoon|
1 Bring a large saucepan of water to a boil.
2 Meanwhile, cut the kielbasa on the diagonal into scant 1/2-inch slices. Add them to the boiling water and cook for 3 minutes. Drain in a colander.
3 Coarsely chop the onion.
4 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic and stir-fry until the mixture begins to brown, about 5 minutes.
5 Shred the cabbage. Cut the apple into 1/4 inch slices and then into bite-size pieces. Coarsely chop the celery.
6 Add the cabbage, apple and celery to the skillet. Cook, stirring, until the vegetables have softened, about 3 minutes. Transfer the sauteed vegetables to a serving platter and cover loosely to keep warm.
7 Add the remaining 1 teaspoon oil to the skillet. Add the kielbasa and cook until it begins to brown, 3 to 4 minutes.
8 Meanwhile, in a small bowl, combine the apple juice, chicken broth, cornstarch, sage, celery seed and pepper. Add the mixture to the skillet and bring to a boil, stirring, until the sauce has thickened slightly, 2 to 3 minutes.
9 Spoon the hot kielbasa and sauce over the sauteed vegetables.