Kielbasa, cabbage, and onions

Prepped for the slow cooker

This was the second of my “cabbage two ways” experiments, and it was a semi-fail due to operator error. Apparently 10 hours in a slow cooker was way too long! The kielbasa, because it is placed on the top of the mixture, got way overcooked. 

Since I prepared everything the night before and stored the crock pot container (is that what it’s called?) in the refrigerator overnight, I thought this would be an easy weekday meal. Unfortunately a normal weekday means at least 10 hours out of the house for me. 

I did enjoy the flavor of the cabbage, especially with the whole grain mustard. I also think it might be interesting to use beer instead of broth for the liquid. I do wonder what would have happened if I had mixed the kielbasa into the cabbage mixture…maybe next time.

Kielbasa, cabbage, and onions

#burnt

Serves: 4
Source: Food.com via Pinterest

Ingredients
1/2 head green cabbage, cored and cut into wedges
1 medium onion, halved and thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth (or beer!)
1 Tablespoon whole grain mustard
1 package (13 ounces) kielbasa, cut into 3-inch pieces

Directions
1. Coat the slow cooker container with cooking spray. Add the cabbage, onion, salt, pepper, broth, and mustard and stir so that the cabbage is well-coated with the broth and seasonings. Top mixture with kielbasa.

2. Cover and cook on low for 7 hours. Stir, then cook for 1 hour more and enjoy!