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Online Extras (June 2002): Kielbasa & Lentil Stew; Teutonic Stir Fry

August 20, 2002

Kielbasa and Lentil Stew

1 tablespoon olive oil
1 onion, diced
1 carrot, diced
1 rib celery, diced
1 clove garlic, minced
2 cups lentils, rinsed
1 bay leaf
6 cups water
1 package kielbasa
Salt and pepper, to taste

In a large soup pot, saute the onion, carrot, celery, and garlic until tender. Add lentils, water, and bay leaf. Bring to a boil and simmer, covered, for 30 minutes. Add kielbasa, cover, and simmer for another half hour, until lentils are tender. Season to taste. Remove kielbasa ring, cut into chunks, and return to pot. Serve with crusty bread.


Teutonic Stir Fry

1/2 medium head cabbage
2 tablespoons butter or oil
1 large potato, unpeeled but sliced
1 each small red and yellow pepper, seeded and cut into strips
1 large onion, cut into thick rings
1 package kielbasa, sliced
Salt and pepper, to taste
2 tablespoons water

Chop cabbage coarsely. In a very large skillet or wok, saute the potato slices in butter until browned. Add peppers, onion, and kielbasa. Saute for a minute or so, then add cabbage. Sprinkle with salt and pepper and add the water (more if needed). Cover tightly and simmer/steam for 10 minutes over low-to-medium heat. Toss and keep cooking until the potatoes are done, about 20 minutes. Season to taste. Serves 6 to 8.


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