I looked at a lot of recipes to find something to do with this Tofurky Kielbasa we bought. My husband likes kielbasa (the meat stuff) and I’ve never had it. We love German hot slaw (my grandmother’s recipe), so I thought I’d try Kielbasa and Cabbage as it seems kind of similar. After tinkering with several different recipes, I came up with a conversion. I had to tone down the spices due to the toddler’s sickness, but that can always be adjusted.
Kielbasa and Cabbage
1 onion, peeled and diced
1 head cabbage, chopped
2 sliced potatoes, about 2 C
Tofurky kielbasa sausage substitute, 1 package (4 links)
3 Tbsp. red wine vinegar
salt and pepper to taste
1/2 C water
Place all ingredients in the slow cooker and cook on low for 6-8 hours, until potatoes are tender.
Funny. The toddler and I loved the kielbasa. My husband did not. He said it was “OK, but nothing like real kielbasa.” Never having had real kielbasa, I really liked it. The cabbage and potatoes were a little on the bland side, but a dash or two of red pepper flakes and house seasoning (garlic powder, salt and pepper) fixed that up on the parents’ plates. I think I would try it grilled next time and make the cabbage the somewhat traditional German way on the stovetop with more vinegar, sugar and “bacon” to be served on the side.This post is linked at Just Another Meatless Monday, Happy Homemaker Monday, Meatless Mondays, Homemaker Monday, Menu Inspiration Monday, Cravings, Midnight Maniac Meatless Mondays, Tuesdays at the Table, Delectable Tuesday, Simple Lives Thursday, Delicious Dishes, Hearth and Soul, Tasty Tuesdays, Tempt My Tummy Tuesday and What’s for Lunch Wednesday?