{"id":2618,"date":"2021-09-05T13:10:10","date_gmt":"2021-09-05T13:10:10","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=2618"},"modified":"2021-09-05T13:10:14","modified_gmt":"2021-09-05T13:10:14","slug":"quick-cabbage-stir-fry","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=2618","title":{"rendered":"Quick Cabbage Stir Fry"},"content":{"rendered":"\n
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As the tempratures cool, and the floods retreat, I venture back into the kitchen.<\/p>\n\n\n\n

Most of the summer has been CONSUMED with chasing tradesmen to get the new house up to speed, dodging heat stroke, and dealing with a new obsession.<\/p>\n\n\n\n

But as autumn begins to fall, and the desire for more hearty fair creeps back, I find myself in the kitchen with an old family staple, cabbage and Kielbasa.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, chicken or veal with every region having its own speciality. Of these, the kie\u0142basa lisiecka, produced in Ma\u0142opolskie, has had PGI protection since late 2010. There are official Polish government guides and classifications of sausages based on size, meat, ready-to-eat or uncooked varieties.<\/em><\/p>\n\n\n\n

Originally made at home in rural areas, there are a wide variety of recipes for kielbasa preparation at home and for holidays. Kielbasa is also one of the most traditional foods served at Polish weddings.[8] Popular varieties include:<\/em><\/p>\n\n\n\n

kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork
kielbasa odesskie, made with beef.
kie\u0142basa w\u0119dzona, Polish smoked sausage, used often in soups.
krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Krak\u00f3w
wiejska ([\u02c8v\u02b2ejska]), farmhouse sausage; it is a large U-shaped pork and veal sausage with marjoram and garlic; its name means “rural” or (an adjectival use of) “country”, or (adjectival use of) “village”.
weselna, “wedding” sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
kaszanka or kiszka is a traditional blood sausage or black pudding.
my\u015bliwska is a smoked, dried pork sausage.
kie\u0142basa bia\u0142a, a white sausage sold uncooked and often used in soups.<\/em><\/p>\n\n\n\n

Kielbasa krakowska, also called “Krakauer”, which originated in the city of Krak\u00f3w
The most popular kie\u0142basa is also called “Kie\u0142basa Polska” (“Polish Sausage”) or “Kie\u0142basa Starowiejska” (“Old Countryside Sausage”).<\/em><\/p>\n\n\n\n

In Poland, kie\u0142basa is often served garnished with fried onions, and \u2013 in the form of cut pieces \u2013 smoked kie\u0142basa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups such as \u017curek (sour rye soup), kapu\u015bniak (cabbage soup), or groch\u00f3wka (pea soup), baked or cooked with sauerkraut, or added to bean dishes, stews (notably bigos, a Polish national dish), and casseroles. Kie\u0142basa is also very popular served cold as cold cuts on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack (zagrycha) served with beer or plain vodka.<\/em><\/p>\n\n\n\n

A less widely encountered but equally popular variety of kie\u0142basa is the White Fresh (bia\u0142a – i.e. “white”). It is mainly used as a soup meat, and is therefore sold uncooked and unsmoked. When used, it is prepared by boiling, frying or boiling in soup in place of raw meat. This kie\u0142basa’s taste is similar to a white Thuringian sausage. Traditionally served with barszcz bia\u0142y.<\/em><\/p>\n\n\n

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Cabbage Stir Fry<\/h2>\n
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Quick and Easy stir fry goto, with LOTS of options<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> people<\/span><\/span><\/div><\/div>
Course: <\/span>Dinner, Lunch, Main Course, PubGrub<\/span><\/div><\/div>
Cuisine: <\/span>American, Asian<\/span><\/div><\/div>
Calories: <\/span>28<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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