Recipe: Delicious Kielbasa & Cabbage

Kielbasa & Cabbage. Kielbasa, kołbasa, kobasa, kovbasa, kobasa, kobasi, and kubasa are common North American anglicizations for a type of Eastern European sausage. Synonyms include Polish sausage, Ukrainian sausage, etc. Three types of kiełbasa made in Poland: biała kiełbasa (white sausage), the thin kabanos (pl.

In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which. Follow this Swojska Kielbasa recipe to learn how to make traditional Polish Kielbasa. Smoky and flavorful, it's great both hot from the smoker and chilled. You can cook Kielbasa & Cabbage using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kielbasa & Cabbage

1. Prepare 3 tbsp of butter.
2. You need 3 clove of garlic, minced.
3. It's 1 small of onion, chopped.
4. It's 1 small of green pepper, chopped.
5. Prepare 1/2 cup of chicken broth (or water).
6. You need 1/2 head of cabbage, chopped.
7. It's 1 lb of Kielbasa, sliced 1/2" thick.

Kiełbasa (keeyehw-BAH-sah) is a seasoned Polish sausage. There are three main types of kiełbasa: white, regular, and dried. Dried kiełbasa is a deli type meat and does not need. Kielbasa is literally the Polish word for sausage, although native Poles consider it to be a generic term, much like asking for a non-specific soda in a restaurant.

Kielbasa & Cabbage step by step

1. Melt butter in large sauce pan on stove top..
2. Add garlic to butter. Stir one minute..
3. Add onion and pepper to sauce pan. Stir and cook until veggies are crispy yet tender..
4. Add kielbasa to pan. Stir and cook until browned..
5. Add cabbage and stock. Stir, cover, and cook for about ten minutes on medium-high..

There are dozens of varieties available, so. It is known for being extremely large and deadly upon penetration of the female body. Jenna had eyeball-rolling orgasms when Bartek rammed his kielbasa inside her. (uncommon) kielbasy, kolbasa, kovbasa. (rare) kielbassi, kolbasi, kolbassi, kolbasy. From Polish kiełbasa, from a Proto-Slavic word which may derive from Proto-Turkic *kül +*bastï (literally meaning "ash pressed"). See the Ukrainian cognate ковбаса́ (kovbasá, "sausage, kubasa") for more information.