You may make or not bake these low-carb, gluten-free, coconut oil cookies. This recipe yields a cookie that is crisp when baked. To your liking, adjust the time and temperature.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
Ingredients
- 1 small head red cabbage, shredded
- 1 apple, cored and diced
- 3 teaspoons salt, divided
- 1 tablespoon lemon juice
- ½ cup water
- 1 tablespoon butter
- 1 small onion, chopped
- ⅛ teaspoon ground black pepper
- 1 tablespoon wine vinegar
- 1 pound kielbasa sausage, cut into 1 inch pieces
Instructions
- Place cabbage in a large kettle; add diced apple, 2 teaspoons salt, lemon juice, and water. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 15 minutes.
- Warm butter in a skillet over medium-high heat. Sauté onion until golden. Add onion to cabbage mixture along with 1 teaspoon salt, pepper, vinegar, and sausage. Cook, covered, until sausage is heated through, 20 to 30 minutes.
- Spoon cabbage onto a heated platter and top with sausage to serve.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 10 g |
| Sodium | 2297 mg |
| Sugars | 9 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe inspired me to sign up to be able to leave reviews. It is sooooo good! Very balanced flavors. I served with gnocchi. Thanks!
Very delicious but WAY TOO SALTY! Definitely follow the other reviewers and reduce the salt in half.
I used 2 # kielbasa, 1 tsp. salt, 12 oz. sliced & quartered onion, plus 2 Granny Smith apples that I added with the onion.
I was sceptic but it is So good Will defently make again!
Not really my cup of tea.
This sooo yummy as written
I love red cabbage but have to say this underwhelmed me. The kielbasa tasted nice but the cabbage is undercooked and without much flavor. I did cook it longer than it stated but it was just ok.
I cook the cabbage alone and add black or redcurrant jam and caraway seed and simmer it on the stove for several hours before adding the kielbasa and onion separately. Served over egg noodles or spaetzle!
Yes, I’ll make it again. Tasty!
My husband said it needed to be sweeter. I didn’t like it and I would “sweeten” it up if I make it again.
Made with these variations: hot Italian sausage, rice vinegar, and about1T Dijon mustard. At first I thought the mustard might overpower other flavors but let it sit an hour and everything blended nicely.
We love this and it is regular on our menu. The only change I make is to cook the onions with the kielbasa. The mashed potatoes make it just right.
We (ok ME) make this on a regular basis. I skip the step of sauteeing the onion in a separate pan. That’s step one and then just add cabbage & other ingredients on top of that. I also add way more red wine vinegar than the recipe calls for but other than that, it’s perfect. Mashed potatoes and buttered pumpernickel bread make it perfect.
Definite keeper. Very satisfying meal. I like that it is in all one pan.
I added several of my own spices to make it a little more flavorful, but a great basic recipe for cabbage and kielbasa!
Pretty simple. Good basic German food. Think I will add caraway seed next time.
It’s a very good and different way to use red cabbage…other than soup or salads. I mixed all the ingredients together in a large skillet, then served it over garlic mashed potatoes. I found it went a lot further that way. Hearty eaters in my house! Definitely will make it again!
Followed this recipe exactly, and it turned out really well! We made it to help use up half of a giant head of cabbage we had for another meal. Super easy and quick to pull together, definitely will make again.
I followed the advice of some the other reviews by cutting the salt back in half and adding caraway seeds. It was delicious and best of all, so easy to make too!
This was very good and easy. The second time we made it we finely shredded the cabbage and that was better. Also, the second time, we served the sausage (sautéed) on the side.
I love this recipe, but never made it with mashed potatoes as as side. I’ll have to do that next time!