Paleo Plan

German Kielbasa with Broccoli Slaw and Cabbage

kielbasa with broccoli and cabbage

Serves 4

Approximate prep and cook time: 45 minutes

Ingredients

  • 2 TB. extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups broccoli slaw (found with the bagged salad mixes - use 2 cups of thinly sliced cabbage, carrots, and broccoli if you can't find it pre-bagged)
  • 2 cups shredded cabbage, either green, purple or a mixture
  • 1/4 tsp. red pepper flakes (more if you want it hot!)
  • 1 lb high quality pork kielbasa or other German sausage (can be substituted by sausage made with meat other than pork)
  • 2 TB. apple cider vinegar
  • 1 TB. caraway seeds

Instructions

  • Heat the olive oil on medium low in a large skillet. Add the onion and cook until soft.
  • Add the garlic and cook for one more minute.
  • Add the broccoli slaw and cabbage and stir. Season with salt and pepper and add the red pepper flakes.
  • Add the sausage and cook until browned, and then stir in the apple cider vinegar and 1/4 cup water.
  • Continue cooking until vegetables are tender. Stir in the caraway seeds and serve.

4 Comments

  1. Looks terrific, especially since we are in the 30s (ugh) again.
    I have most of the ingredients now, but am still stalking the wild kielbasa.
    (please define high quality;other German; Polish?) Sorry, but once
    you started holding our hands through the Paleo Plan, you have to tell us
    EVERYTHING! Muchas gracias!

    • Gail – Ha ha! By “high quality” I just mean sausages that are preferably made from pastured meats with no weird ingredients or fillers in them. Or at the very least, organic or humanely raised with no GMOs. That’s all!

  2. Hi Neely,
    Made it today and really like it! The high-quality-kielbasa I found (Whole Foods) is only 12 oz. but I sliced it thin, and there’s plenty of meat in each bite. I used green cabbage, but may combine green and red, next time.
    Thank you.

  3. alexis.chase@comcast.net

    This has been my lunch all week and I love it. Reminds me of my mother’s “can of sauerkraut + kielbasa” recipe, but oh so much better. This is a keeper!

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