Braised Cabbage & Kielbasa w/Whole Grain Mustard Sauce

 

About this recipe:

A recipe that captures the essence of late summer. Bright lemon zest balances out the smokiness of the kielbasa, and the sweet, tangy, and slightly spicy mustard sauce ties it all together.

Our heirloom Caraflex Cabbage, with it’s unique cone shape, and crunchy, sweet leaves makes a perfect cabbage for braising. The sugars in the cabbage help it take on great color and deep flavor from searing, and the sturdy, yet tender core help it keep it’s shape as it cooks. This recipe is for two, but a whole head of cabbage could easily feed a family of four, so this recipe scales up easily to feed a crowd. We like to brown the kielbasa in the pan we use to cook the cabbage for extra flavor, but grilling the sausage and serving the cabbage as a side is always a treat as well.

Ingredients:

  • 1 Pound Smoked Kielbasa

  • 1/2 Head Caraflex Cabbage (or any green cabbage)

  • Neutral Oil (like canola or sunflower)

  • 2 Tablespoons Minced Red Onion

  • 1/4 Cup Water

  • 1/2 Cup Dry White Wine, Divided (see instructions)

  • 1/4 teaspoon Kosher Salt

  • 1 Tablespoon Whole Grain Mustard

  • 1 Tablespoon Honey

  • 2 Tablespoons Unsalted Butter (divided into two pats)

  • Zest from Half a Lemon

Directions:

Split the cabbage head in half from base to tip. Save half for another recipe, then continue to divide one half into four wedges leaving the central core in place. Score the kielbasa on two sides (across the length of the sausage).

Add about a tablespoon of oil to a large preheated skillet or frying pan over medium high heat until it begins to shimmer and faint wisps of smoke appear.  Add the kielbasa and cabbage wedges, and cook until both are well browned on one side. Flip the sausage and cabbage and brown the second side. Once browned, remove the sausage from the pan, sprinkle the cabbage with 1/4 teaspoon of kosher salt, and add 1/4 cup water, 1/4 cup of the wine and the minced red onion. Cover and reduce the heat to maintain a gentle simmer. Cook until the thickest part of the core of the cabbage is slightly tender and offers a little resistance to a fork (about 5 minutes). Return the sausage to the pan, recover, and cook until sausage is heated through.

Remove the Cabbage wedges to a serving plate, and the sausages, and cover to keep warm.

Bring the pan back up to medium heat and add the remaining 1/4 cup of wine. Swirl the pan briefly to cook off the alcohol smell, about 30 seconds. Add the mustard and honey and quickly stir to combine. Turn off the heat. The liquid should just cover the bottom of the pan. Add butter one pat at a time and whisk with one hand while swirling the pan with the other until the butter melts and the sauce emulsifies. Add the lemon zest and whisk to combine.

Uncover the cabbage and sausage, spoon the sauce over everything, and serve immediately.