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Saturday, October 24, 2009

Haluski, Kapusta sort of...

I was craving some of the polish dishes of my youth, so I came up with this recipe, which was just thrown together, but turned out amazingly delicious. The photo doesn't do it justice.

2 tbs olive oil
2 onions halved and sliced
2 cloves garlic minced
1 small head of red cabbage chopped
2 apples, peeled and sliced
2 tofurkey polish sausages sliced into coin-shaped pieces
seasoned rice vinegar (find in the Asian section of the market)

Heat the olive oil and saute the onions and garlic over medium heat until they begin to carmelize (brown). Add the apples and cabbage. Stir for a few minutes and then cover and lower heat. Allow the mix to steam for about 15 minutes until the cabbage is cooked. Then remove cover, increase heat to medium and stir until the moisture is evaporated and the cabbage begins to brown (about 10 minutes). When the mixture is browned, add the tofurkey sausage and stir. Cover for about 3 minutes to heat sausage then remove cover and stir until the sausage begins to brown.

Before serving, drizzle with the seasoned rice vinegar, salt and pepper to taste. As with most of my recipes, the proportions aren't critical.