Evening Edge
What’s For Dinner?
DEL.ICIO.US
Noodles With Kielbasa, Cabbage and Apples
Rate this recipe: (average rating = 4.00 with 1 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: American
IN THE KITCHEN WITH . . . CARL CLYMER, Duluth
Nominated by recent chef of the week Ceci McAuliffe:
"I have a great nominee - a friend, Carl Clymer, who is a licensed social worker [by] profession, but he got tired of that and now is a head custodian at an elementary school in Gwinnett. He loves his job and loves the kids there. He and his wife, Susan, will have dinner parties, and he plans, shops and cooks the meal."
Hands on time: 20 minutes Total time: 30 minutes Serves: 4
Ingredients:
-
8 ounces "yolkless" egg noodles
1 tablespoon vegetable oil
1 onion, coarsely chopped
1 pound kielbasa, cut into 1/2-inch rounds
2 cups fresh shredded cabbage
1 apple, cored and diced
1 cup reduced-sodium chicken broth, defatted
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 tablespoon cornstarch
Instructions:
In a large pot of boiling water, cook noodles until just tender. Drain well. Meanwhile, in a large nonstick skillet, heat oil over medium heat until hot but not smoking. Add onion and kielbasa and cook until the kielbasa is lightly browned, about 4 minutes. Add the cabbage, apple and broth and bring to a boil. Reduce heat to a simmer and cook until the cabbage is just tender, about 5 minutes.
In a small bowl, combine the vinegar, mustard and cornstarch. Add the cornstarch mixture to the skillet and cook until the liquid is slightly thickened, about 1 minute. (If you prefer more sauce, add more chicken broth.) Transfer the kielbasa mixture to a large bowl and add the noodles. Toss to combine. Divide among 4 bowls and serve.
In a small bowl, combine the vinegar, mustard and cornstarch. Add the cornstarch mixture to the skillet and cook until the liquid is slightly thickened, about 1 minute. (If you prefer more sauce, add more chicken broth.) Transfer the kielbasa mixture to a large bowl and add the noodles. Toss to combine. Divide among 4 bowls and serve.
Notes:
A mustardy sauce made right in the pan with the other ingredients suits kielbasa and cabbage well. Carl Clymer prefers Red Delicious apples, but any crisp red apple will do. Adapted from a Time-Life Books cookbook series, "Great Taste, Low Fat."
Nutrition:
Per serving: 738 calories (percent of calories from fat, 44), 29 grams protein, 74 grams carbohydrates, 6 grams fiber, 36 grams fat (12 grams saturated), 76 milligrams cholesterol, 1,292 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:American
Recipes in the same category:In the kitchen with