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Stew

Beer-Braised Kielbasa w/ Cabbage & Mustard Sauce
Ingredients
6 oz. (3/4 cup) brown ale or similar beer
1 Tbsp. whole-grain mustard
1 Tbsp. cider vinegar
1 tsp. fresh thyme, minced or 1/4 tsp. dried
1/8 tsp. cayenne pepper
1 (14 to 16 oz.) pkg turkey kielbasa, cut into 4 equal-size pieces
1 small green cabbage (about 1lb.), cored and thinly sliced
4 small red potatoes, chopped into bite-size pieces
2 large carrots, sliced into 1/4-inch-thick disks
1 onion, minced
2 cloves garlic, chopped
1/4 tsp. freshly ground black pepper
1/4 Tbsp. kosher salt (optional)
2 Tbsp.Inspirations Irish Stout Mustard
2 Tbsp. chicken broth
1 Tbsp. honey
1/2 tsp. minced fresh thyme or 1/4 tsp. dried
1/8 tsp. cayenne pepper
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Beer-Braised Kielbasa w/ Cabbage & Mustard Sauce

Beer-Braised Kielbasa w/ Cabbage & Mustard Sauce

Beer-Braised Kielbasa w/ Cabbage & Mustard Sauce
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:25 minutes
directions
1. Prepare the stew. Whisk beer, wholegrain mustard, vinegar, 1 tsp. thyme, and 1/8 tsp. cayenne together in a small bowl.
2. Heat oil in a large stockpot over medium-high heat. Add kielbasa and cook until lightly browned all over, about 3 minutes.Transfer to a plate.
3. Add beer mixture to pot and bring to a simmer over medium-high heat. Stir in cabbage, potatoes, carrots, onion, garlic, pepper, and salt, if using. Nestle kielbasa into cabbage, cover, and cook over medium-high heat until cabbage is tender and potatoes and carrots are cooked through, about 20 minutes.
4. While cabbage cooks, prepare mustard sauce. In a small bowl, whisk together all sauce ingredients. Reserve.
5. Remove kielbasa from pot and slice diagonally into 1/2-inch-thick pieces.Transfer cabbage to a serving dish and layer kielbasa on top. Serve immediately, with mustard sauce on the side.
Source: Hannaford fresh Magazine, January - February 2010
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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