Since my father was Hungarian and I grew up in Cleveland, I enjoy making many delicious dishes from Hungary, Poland, Russia, Austria, and other eastern European countries. The trouble is that most of them are very meat-centric!
Here’s my new slow cooker take on an old classic.
This is a flexible dish that can be made in as little as three hours or five or more hours if you’re at work.
You can see my step by step method for cooking this dish here.
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, chopped
- 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
- 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.