I discovered this recipe while browsing the internet one winter night in cold and grey Seattle. I was craving comfort food. Anyone who has lived in a cold climate for a substantial amount of time knows the importance of comfort food. After battling the elements, you just need a little nurturing. This recipe never disappoints and makes plenty of leftovers for busy week nights. Enjoy!
- 2 tablespoons unsalted butter
- 1 large onion, halved lengthwise, then cut crosswise into thin slices (3 cups)
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 (12-oz) bottle beer
- 1 lb smoked kielbasa, cut into 2-inch-long pieces
- 3 cloves garlic, minced
- 1 medium head cabbage (2 1/2 lb), halved lengthwise, then cut into 2-inch-thick wedges
- 3/4 lb baby potatoes
- optional spicy mustard
Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add onion, sugar, and salt and cook, stirring frequently, until onion is golden, about 15 minutes.
Stir in beer, scraping up any brown bits from bottom of pot, then add kielbasa, cabbage, garlic, and potatoes and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Remove the lid for the last 10 minutes to allow some of the liquid to evaporate. Transfer kielbasa and vegetables to a large platter.
by Diane Semrad Anderson, Louisville, KY
excellent- Made in 2009 for Adi and Steph