Kielbasa sausage, braised with cabbage, onions and potatoes in chicken broth.
Braised Kielbasa and Cabbage
Between Alabama, Mississippi and Louisiana, there are some pretty awesome smoked sausages to be found down here. Distinctly Deep South, they are unique, highly spiced and incredibly flavorful, and the sausages we use the most in our cooking.
And then there's unassuming, simple and mild, soft-textured Polish kielbasa. Very much different than Conecuh, Savoie's, Polk's or Country Pleasin', but we love it down here just as much as anywhere else in the country. There are times you just want something simple and basic. Something that's comforting and delicious. This cabbage dish is just that and kielbasa is perfection here.
Being mindful that it's Lent as I am posting this, you can totally make this sans the sausage, though I'd be tempted to add a tiny splash of Liquid Smoke. While clear meat-based broths are technically allowed during Lent under laws regarding abstinence, you may certainly substitute a good vegetable broth if you prefer.
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