Tag Archives: german food

CSA Week 4: Kielbasa and Cabbage with Potato Kohlrabi Hash

Week four’s basket was filled with broccoli, green beans, blueberries, lettuce, a boatload of summer squash and cucumbers, kale, and parsley.

This week a summer cold hit my household, along with a nasty heat wave. This meant minimal cooking and even more minimal effort. However, veggies needed to get used, not only this week’s veggies, but the last of last week’s veggies as well. I’ll spare you all my weird recipes but let’s just say there was kale & eggs, zucchini & eggs, spaghetti that featured summer squash instead of meat (not so popular with the troops, but I thought it was tasty), mac & cheese from a box mixed with broccoli, and salad, salad, and a little more salad. The blueberries just got snacked on til they were gone.

From last week I still had the last of my kohlrabi, and half a giant cabbage. This week I visited my Czech grandma, so I think I was channeling her when I decided to make kielbasa and cabbage, with potato and kohlrabi hash. While perhaps not classically Czech food, it seemed like something she would like, with a little Eastern European flair.

This was the first time I had cooked kohlrabi and I really liked it! It had a very similar texture to the potatoes, with a slightly more turnipy sort of taste. It was a great combo.

Kielbasa and Cabbage with Potato Kohlrabi Hash

Kielbasa and Cabbage with Potato Kohlrabi Hash

Kielbasa and Cabbage

1 kielbasa or other sausage
1 small head or partial big head of cabbage (6-8 cups)
2-3 Tbsp. cider vinegar
1/2 tsp. sugar
Salt and lots of fresh ground black pepper
1/4 tsp. caraway seeds

Slice up the cabbage and kielbasa. Add the sausage to a large skillet and cook for a couple of minutes. Add cabbage, vinegar, sugar and seasonings. Turn down heat to medium and cook about 8-10 minutes until cabbage is tender, stirring occasionally. Some people like to cook this longer until it’s super soft, but I prefer it with a bit of crunch. Taste it as you go and stop when it’s the texture you like.

Potato Kohlrabi Hash

1 tbps. butter
5-6 red potatoes, diced
1 kohlrabi, peeled and diced
1 large shallot, sliced
Salt & pepper

Heat a skillet over medium heat, add butter. When it’s melted and bubbly, swirl to coat the bottom of the pan and add all ingredients. Cover and cook for about 10 minutes, stirring often. You want the pan hot enough to give a little color but not so hot that your veggies burn as they cook. Uncover and cook about 5 more minutes, until veggies are tender and delicious. Taste and adjust seasonings if needed. I like mine with a little splash of hot sauce at the end.


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Sausage and Red Cabbage Sauté

Cabbage has such a bad rap.  I think it’s because so many people cook it to death, until it’s a nasty, smelly, soggy mess.  Who wouldn’t hate that?  I love cabbage.  Especially red cabbage, which always seems a bit sweeter and the leaves tend to be a little thicker, which means they hold up well during cooking.  Cabbage is full of vitamins, especially vitamin C, but the more you cook it the more nutrients you destroy.  I prefer to eat it raw, in slaw or salads, or to do just a quick sauté to give it a bit of heat and bring out the flavors.

This sauté is quick, flavorful and pretty too!  I like to use a sausage that has fruit in it, such as chicken apple sausage, or mango jalapeno.  The fruit in the sausage adds a subtle sweetness to the dish that offsets the vinegar, resulting in a lovely sweet and sour dish. The trick to getting the cabbage perfect is to cook everything else first, throwing in the cabbage just for the last couple of minutes to heat it up and soften it a bit, but not so much that you lose the texture.

Sausage and Red Cabbage Sauté

Sausage and Red Cabbage Sauté

Sausage and Red Cabbage Sauté

1 pound sausage links (I used Aidell’s mango jalapeno sausage), sliced
1 head purple cabbage, sliced or coarsely chopped
1/2 onion, sliced
1/2 tsp. fennel seeds
2 tbsp. cider vinegar
Salt & pepper

Slice up everything ahead of time.  This doesn’t take long to throw together.

All ingredients ready to go.

All ingredients ready to go.

Heat a large skillet over medium heat.  Add a drizzle of olive oil and heat.  Add onion, fennel seed and sausage to pan.  Cook, stirring occasionally until the onion is tender and sausage is browned (if your sausage is really greasy, drain off the extra grease at this point; if you use a lean sausage this will be unnecessary).  Add cabbage and sauté 2-3 minutes until slightly tender.  Add vinegar and salt & pepper to taste.  Stir to combine and continue to cook a minute more to let the flavors mingle.  Serve hot.

This paired beautifully with Vinegar Roasted Potatoes.

Sausage and Red Cabbage Sauté with a side of Vinegar Roasted Potatoes

Sausage and Red Cabbage Sauté with a side of Vinegar Roasted Potatoes

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