Kayem Recipes - Kielbasa with Braised Red Cabbage and Butternut Squash

Traditional Polish recipe made with kielbasa andbutternut squash. Great served with horseradish or mustard.

Serves 6

Cook time: 35 minutes

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Ingredients

1 pound Kayem Polish Kielbasa, cut diagonally into 1/2 " slices

2 Tbs extra virgin olive oil, divided in half

3 cups fresh butternut squash, diced 3/4 "

1 cup red onion, thinly sliced

1 small head red cabbage (about 1 1/4 lbs), thinly sliced

1/2 cup red wine

1 cup chicken broth, low sodium

1 Fuji apple, diced 3/4 "

1/4 tsp salt

1/2 tsp black pepper, freshly ground

1 Tbs sugar

Coat a medium skillet with 1 Tbs of olive oil and saute the butternut squash over medium heat. Cook covered until tender in the center about 10 – 15 minutes. Shake the pan while cooking to toss squash pieces.
Cut the Kielbasa into 1/2 " thick pieces on the diagonal. Use a large skillet, coat with remaining olive oil, and brown the Kielbasa pieces over medium high heat on both sides, about 1–2 minutes. Remove from pan, keep warm.
Add the red onion to the pan and saute for 3–4 minutes. Add red cabbage and toss together with the onion. Pour in the red wine and 1/2 cup of chicken broth, cover and simmer over medium – low heat for 10–15 minutes.
Add the diced apples, browned Kielbasa pieces, salt, black pepper and sugar, and remaining 1/2 cup of chicken broth. Cover and allow to simmer 10 – 15 minutes.
Gently toss the cooked butternut squash together with the Kielbasa and red cabbage and serve immediately. (Recipe can be prepared 2 days ahead. Cool, cover and refrigerate. Re-warm over medium heat, covered before serving.)
Note– You may substitute any other Kayem fully cooked Kielbasa for this recipe.

DO use tongs. DON'T pierce the casing. When you lose the juice, you lose the flavor!