Kielbasa and Cabbage

This recipe makes six to eight portions.


  • 1 Tbsp. oil
  • 2 cups onion, sliced
  • 4 cup carrots, chopped
  • 4 cloves garlic, sliced
  • 1 small head cabbage, cored and sliced
  • I package kielbasa, chopped into 2-inch pieces
  • 1 Tbsp. whole coriander seed crushed
  • ½ Tsp. curry powder
  • 1 cup white wine
  • ½ cup cider vinegar
  • 3 Tbsp. maple syrup or honey
  • 1 cup chicken broth
  • Mustard and chive for garnish


  • In a large sauce pot, heat the oil over medium-high heat and add the onions and cook, stirring occasionally until the onions just start to brown.
  • Add the carrots and slice garlic and stir in well. Cook for three to five minutes more.
  • Toss in the sliced cabbage, chopped kielbasa, coriander and curry powder.  Pour in the white wine. Bring to a simmer.
  • Then add the cider vinegar, maple syrup and chicken broth. Return to a simmer and turn to medium-low.
  • Cook slowly until carrots and cabbage are soft and liquid is reduced.
  • Divide into bowls and top with mustard and chives.
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