1 medium red cabbage, cored, very thinly sliced, and finely chopped.
4-5 carrots, peeled and cut into 2-inch matchsticks
1 large Granny Smith apple, peeled and grated
Sea salt and freshly ground black pepper
1 teaspoon caraway seeds
¼ cup apple cider vinegar
1 tablespoon cornstarch
¼ cup white wine or vermouth
½ cup stock
¼ cup brown sugar
4 Tofurky Kielbasa (14-ounce package), each sausage cut in half
Instructions
Heat the oil in a small saucepan and sauté the onion for about 4–5 minutes. Add the red cabbage and carrots and cook for 8 minutes. Add the grated apple, and stir in the vinegar to keep the apple from browning. Season with sea salt, freshly ground black pepper, and caraway seeds.
Put a liner in your slow cooker and add the contents of your skillet.
In a small bowl, whisk the cornstarch, wine, stock, and brown sugar. Season with a little more sea salt and pepper and pour it over the cabbage mixture. Cover and cook on low for 3 hours or high for 2 hours.
Bury the kielbasa in the cabbage, and cook on low for about 2 more hours or on high for an hour if you’re in a hurry to eat.
Adjust seasonings and serve with potatoes rosti or mashed potatoes.