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Kielbasa With Red Cabbage

April 24, 2013


1/4 cup light brown sugar, firmly packed
1 tablespoon grated orange peel
1 clove garlic, crushed
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2-lb head cabbage, shredded (about 12 cups)
3 medium onions, sliced
3 medium cooking apples, pared, cored, and sliced
1 large red pepper, cut in thin strips
1//2 cup orange juice
1/4 cup wine vinegar
1 ring (2 lb) kielbasa

1. Preheat oven to 350F. In small bowl, combine brown sugar, orange peel, garlic, salt, nutmeg, pepper, and cloves.

2. In Dutch oven, arrange in layers, half of cabbage, half of onions, and half of apples. Sprinkle with half of brown sugar mixture. Top with half of pepper strips. Repeat.

3. Pour orange juice and vinegar over top.

4. Bake, covered, 1 hour.

5. Make 1/4-inch-deep slashes, at 2-inch intervals, in kielbasa. Place in Dutch oven, pressing down to partially cover kielbasa with pan juices. Bake, covered, 30 minutes longer.

Makes 6 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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