Roasted Kielbasa With Apples and Cabbage

DSC00994Of all the recipes in the latest issue of Martha Stewart Living, I was most drawn to this dinner of roasted kielbasa with apples and cabbage. I love the simplicity of the dish. It requires very little prep work and the veggies develop wonderful flavor from a generous dressing of cider vinegar and caraway seeds, and plenty of roasting time. I love how beautiful it all looked together on a simple wooden cutting board. It makes for a nice family style dinner or a great appetizer platter, and is especially timely for the winter months. Whole-grain mustard is an excellent part of the spread.

Roasted Kielbasa With Apples and Cabbage (from Martha Stewart Living, December 2013; serves 4)

1 small red cabbage (about 1 1/2 pounds), cut into 1 1/2-inch-thick wedges
2 small red onions, peeled and cut into 1-inch-thick wedges
2 tablespoons extra-virgin olive oil
5 tablespoons cider vinegar
2 teaspoons caraway seeds
Coarse salt and freshly ground pepper
3 small Gala apples (about 1 1/4 pounds), halved lengthwise and cored
1 1/2 pounds smoked kielbasa, slashed 1/4-inch deep in a few places
Whole-grain mustard, for serving

Preheat oven to 400 degrees. Arrange the cabbage and onions on a baking sheet and coat with olive oil, 3 tablespoons vinegar, and caraway seeds; generously season with salt and pepper. Spread into a single layer and roast 25 minutes.

Gently turn vegetables. Add the kielbasa and apples (cut side down) to the baking sheet, keeping everything in a single layer. Roast until cabbage is crisp-tender and apples are tender and slightly collapsed, 20 to 25 minutes. Sprinkle with remaining 2 tablespoons vinegar. Slice kielbasa and serve with vegetables, apples and mustard on a large platter or cutting board.

Category: Kristin's Kitchen One comment »

One Response to “Roasted Kielbasa With Apples and Cabbage”

  1. Mom

    A nice german recipe…..I use to eat something like this when I was younger.


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