KIELBASA AND CABBAGE

Gail Moser

1 lb. Kielbasa (smoked sausage)

1 medium firm head green cabbage

6 slices bacon.

1 medium onion, chopped

2 Tbsp. sugar

1/4 c. water

1 tsp. minced garlic

1 tsp. seasoned salt

1/2 tsp. crushed red pepper (optional)

2 tsp. caraway seed

 

Cut cabbage into small wedges. In large skillet, fry bacon until crips. Remove. Add the following ingredients to drippings: cabbage, onion, sugar, water, and spices. Cook, covered, over medium heat 10-15 mins. Add Kielbasa. Return cover and continue to cook 10-15 mins or until sausage is heated. Top with crumbled bacon. Yield 6 servings.

 

ONION-PORK SAUTE

Gail Moser

6 rib pork chops

1 large onion, cut in 6 slices 

1 envelope or tsp. instant beef broth

1/4 cup hot water

1/2 cup evaporated milk

 

Brown chops in a large skillet or an electric frying pan; top each with a slice of onion. Dissolve instant beef broth in hot water in a 1-cup measure; pour over the chops; cover.

 

Simmer 40 minutes, or until chops are tender. Remove with onions and keep hot. Sprinkle onions with paprika, if you wish.

 

Stir evaporated milk into drippings in pan. Heat, stirring constantly, until bubbly-hot. Serve in separate bowl to spoon over the chops.

 

67