Kielbasa and Napa Cabbage

1 lb. kielbasa (Polish sausage)
1 onion, thinly sliced
1 small head Napa cabbage, coarsely shredded
2 apples, peeled, cored and sliced
1/2 tsp. salt
1 tsp. caraway seeds
2 cups chicken broth

Cut kielbasa into 2" chunks. In a slow cooker, arrange alternate layers of sausage with onion, cabbage and apples. Sprinkle with salt and caraway seeds. Add broth. Cover and cook on LOW 5-6 hrs. or until cabbage is tender. Serve with a slotted spoon to drain off liquid.

Kielbasa and Napa Cabbage printer friendly version located here.
Click Back to return.