Monday, November 29, 2010

Colcannon with Turkey Kielbasa



I have to admit, I made this dish over a month ago, during the Great Computer Meltdown of 2010.  But I figured that you deserved to see an adaptation of one of my favorite childhood recipes.  My mom used to make kielbasa with cabbage and potatoes all the time when I was growing up and I would go ga-ga for it (strange child, I know).  Somehow, I never remember my mom's kitchen smelling like farts... but yeah, cabbage apparently seems to do that.... Boyfriend was a little nervous....


Super-lucky for moi, my CSA crops were fantastic this year and one of the things that I've been over-run with is potatoes.  I never used to buy potatoes, seriously, never.  And, even now, I don't think I would conscientiously purchase them unless I needed them for a recipe or something.  I don't know why, but I think maybe I have some mental aversion to potatoes because I'm so against the "meat and potatoes" diet that so many of us fall prey to.  But then again, get ready to learn all about my meat-and-potatoes-(and cabbage) dinner :)


Either way, when I found myself looking at nothing but cabbage and potatoes... you know I thought, right? Whiskey and Famine!


Ha ha!.... ha...  Ha?  No... not really.


I thought of colcannon, the traditional Irish dish of cabbage and potatoes that my mom used to make with the inclusion of smoked kielbasa.  Since it was a million years ago when I made this I have zero idea the exact measurements I used for the seasonings so I'll let you use your tastebuds if/when you ever give this a try.


Ingredients
potatoes, mashed with butter and light cream
cabbage, sliced into thin stripes
smoked polish sausage, cut on the bias
apple butter (homemade, but I think you can find it anywhere or substitute apple cider vinegar)
course dijon mustard (from Trader Joe's)
a liquid (I used beer, but water or white wine would also work well)
salt and pepper, to taste


Basically, I made mashed potatoes (do it however you usually do).  Next I sauteed up my kielbasa until the edges were starting to get crispy and delicious, at which point I removed them from the pan and added my liquid (beer) to deglaze.  I added my cabbage, apple butter, mustard, salt and pepper and let the cabbage cook down for about 20min or so.  Once the cabbage is getting mushy and flavorful, I put the sausage back in the pan to re-heat it and boom! done.




Easy to make and easy on the wallet.  Great fare for the upcoming colder months, and fairly healthy to boot!  

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