I made this dish tonight to go with my frozen homemade pierogies (http://wp.me/p1S4sU-2V). I wish I was able to find kielbasa because that would have made it truly Polish style, but, alas, all’s I was able to find at my grocery store was Italian sausage. Oh well. Maybe the butcher about 3 miles away has it. You might be wondering why I didn’t just go to the butcher to begin with since it is that close. Well A) the grocery store is right across the street and B) our car is getting repaired. It’s a brand new car and already it needs a new part. An air condition compressor. Whatever that is. According to the guy at Bay Ridge Honda, the fact that we need this part is just bad luck. I could have taken the Q22 bus (that’s a Queens bus) up Rockaway Beach Boulevard, but that’s so slow and my kielbasa would have gotten warm. So now you see why I ended up at the grocery store with my Italian sausage.
When making this dish, I used a medium cabbage and oh goodness gracious did it cook down. I knew it would a little, but it surprised me that it cooked down as much as it did. So I suggest getting a big head of cabbage. Also, I used turkey bacon, but feel free to use pork bacon of course!
So here are the ingredients:
1- Cabbage, cut into small strips
2- 6 pieces of bacon, cooked and chopped into bits
3- 1 lb kielbasa (or sausage!) cut into small pieces.
4- 1/4 cup water
5- 2 tbs brown suger
5- A little salt and a little pepper
1- Add the 1/4 cup water to a pan, the cabbage, brown sugar, salt, and pepper. Let cook for about 10 minutes.
3- Add the bacon bits when ready to serve. If you refrigerated the cabbage mixture, heat up the bacon bits for about 10 seconds before serving.
Serve with your homemade pierogies, just like I did for dinner tonight!