Oh,
the chill of fall and the dark evenings make me long for comfort
food.
What a great way to
heat up the house with the oven on and fill the tummy with hearty
goodness.
So, I give you Autumn Kielbasi Bake::
A mouthwatering medley of bell peppers, onions, garlic and potatoes,
perfectly caramelized, mingling with seared kielbasa. Add the
sauteed cabbage to your bowl to round out the fall flavors.
1 Kielbasa or smoked sausage of your
choice, cut into 1-2” slices
10 very small or 5 medium red potatoes, cut into 1” pieces
1 red bell pepper, cut into 1” pieces
1 green bell pepper, cut into 1” pieces
1 small onion, cut into 1” wedges
1 clove garlic, pressed
Olive or canola oil (up to ¼ C)
Salt and pepper
1/2 head of a small cabbage
1 T oil
1 tsp butter
Preheat oven to 400*. Micro-cook the potatoes for about 5 minutes. When cool enough to handle, cut into 1” pieces.
Put all the veggies, except the cabbage, and sausage in a large mixing bowl and drizzle with oil until glistening but not soaked.
Toss all the ingredients to coat with oil. Salt and pepper to taste.
Turn out onto a large rimmed baking sheet or a 9x13 baking dish.
Roast for about 30 minutes, turning everything once or twice to ensure even browning.
Meanwhile, slice the cabbage into 1/2” pieces. Heat a large skillet on high with the pill and stir-fry cabbage until it’s starting to brown. Reduce heat to warm, cover and let cook and stir occasionally until done to the desired consistency. Top with butter. Turn off when it’s done and keep covered.
Serve the sausage bake with the cooked cabbage with condiments of your choice. (ketchup, mustard, BBQ sauce, vinegar, etc. We like Heinz 57 Sauce with ours.)
10 very small or 5 medium red potatoes, cut into 1” pieces
1 red bell pepper, cut into 1” pieces
1 green bell pepper, cut into 1” pieces
1 small onion, cut into 1” wedges
1 clove garlic, pressed
Olive or canola oil (up to ¼ C)
Salt and pepper
1/2 head of a small cabbage
1 T oil
1 tsp butter
Preheat oven to 400*. Micro-cook the potatoes for about 5 minutes. When cool enough to handle, cut into 1” pieces.
Put all the veggies, except the cabbage, and sausage in a large mixing bowl and drizzle with oil until glistening but not soaked.
Toss all the ingredients to coat with oil. Salt and pepper to taste.
Turn out onto a large rimmed baking sheet or a 9x13 baking dish.
Roast for about 30 minutes, turning everything once or twice to ensure even browning.
Meanwhile, slice the cabbage into 1/2” pieces. Heat a large skillet on high with the pill and stir-fry cabbage until it’s starting to brown. Reduce heat to warm, cover and let cook and stir occasionally until done to the desired consistency. Top with butter. Turn off when it’s done and keep covered.
Serve the sausage bake with the cooked cabbage with condiments of your choice. (ketchup, mustard, BBQ sauce, vinegar, etc. We like Heinz 57 Sauce with ours.)
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