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Kielbasa With Apples Cabbage And Celery

  Kielbasa/Other garlic sausage 1 Pound
  Onion 1 Medium
  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)
  Celery ribs 2
  Apple juice 1⁄3 Cup (5.33 tbs)
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Tablespoon
  Crumbled sage 1⁄2 Teaspoon
  Celery seed 2 Teaspoon
  Pepper 1⁄4 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.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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