Tuesday, December 1, 2015

Creamy Cabbage and Kielbasa

How was everyone's Thanksgiving weekend?  Mine was full of lots of family, food, and the outdoors as it was sunny and cold all weekend here in PDX.  Below is a picture of my cousin and I at the view point we hiked to in Forest Park the day after Thanksgiving.  It has been in the 30's and 40's for about a week now and yesterday when I woke up it was even 29 degrees!  In this kind of weather all I ever want to make are soups, so I apologize if you aren't a huge soup fan but there will be lots of them posted in the coming months.  In other news this will be pretty eventful week because my fiance and I are having our first meeting with a realtor to talk about buying a house this year.  It is such a big and exciting step in life I can't wait to begin the process.  I definitely know it will be stressful and challenging at times but isn't that what cooking is for?  It always helps calm my nerves and bring me back down to earth, my love for food goes deep.  Anyway my next post will be the dish I made for Thanksgiving which was a fabulous green bean dish from Bon Apetit.  I adapted this creamy cabbage and kielbasa the night before Thanksgiving because of how light and healthy it is.  And trust me it was super delicious so I hope you enjoy!

Serves 5

The Ingredients
1 medium head of green cabbage, chopped coarse
2 medium yellow onions, sliced
salt and pepper to taste
¼ cup Dijon mustard
2 cups plain yogurt
1 14oz Pork Polska Kielbasa, sliced

The Process
1.  In a large pot or dutch oven, add enough water to barely cover the bottom of the pot, place coarsely chopped cabbage and sliced onions.

2.  Cook on medium heat until cabbage and onions are tender.  Salt and pepper to taste.

3.  Stir in mustard and yogurt and add cut up pork kielbasa.  Mix well and serve.

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