One-Pot Summer Meal
May 30, 2015 1:16:41 GMT -5
Post by PrisonerOfHope on May 30, 2015 1:16:41 GMT -5
One-Pot Summer Meal
1 large onion
1 ½ lbs. kielbasa
3 medium carrots (or more to taste)
6 small all-purpose potatoes (about 1 ½ lbs.)
3 ears corn, yellow or white
1 tablespoon vegetable oil
1 clove garlic, crushed
½ teaspoon caraway seed
1 teaspoon dried basil leaves
1 teaspoon salt
2 cups apple juice
1 small head green cabbage
2 tablespoons all-purpose flour
1/4 cup water
1. Peel onion and cut into thin slices. Cut kielbasa into 1-1/2" long pieces. Peel carrots and cut into 1" pieces. Peel potatoes, and cut each in half. Remove husks and silk from corn and cut each ear into four pieces.
2. Put oil in a 5-quart Dutch oven and heat over high heat. When oil is hot, add onion, garlic and kielbasa; reduce heat to moderately high and sauté, stirring constantly until the onion is lightly browned. (About 5 minutes.)
3. Add caraway seed, basil, salt, cut carrots, potato halves, corn and apple juice to Dutch oven. Bring to a boil over high heat; reduce heat to low. Cover Dutch oven and simmer vegetable-meat mixture for 15 minutes.
4. Wash cabbage; remove and discard tough outer leaves. Using a large, sharp French chef’s knife, cut cabbage into 8 wedges. Add to kielbasa mixture; cover and cook 10 to 15 minutes longer or until vegetables are just tender.
5. Using a slotted spoon, transfer vegetables and kielbasa to a large tureen or serving dish, arranging vegetables in groupings of kind. Stir flour into water until mixture is very smooth and no lumps of flour remain. Stir flour mixture gradually into cooking liquid in Dutch oven.
6. Cook, stirring constantly, until mixture boils and thickens. Pour on thickened sauce and serve immediately. Makes 6 servings. Good served with dark bread and a strong mustard.
My notes: Serve with salty, rye horns and either white wine or ice-cold beer. I don’t think these cooking times are nearly long enough. After sautéing the onions, I add all the vegetables and kielbasa with the herbs and apple juice, cover the pot, and let it simmer for about an hour. (Cabbage on top.) After an hour, if the cabbage is fork-tender, it’s done.
The “sauce” will never completely thicken, but it’s still very good. I serve it on the side, like gravy. This looks like a lot of food, but, believe me, two people will eat most of it. The only modification I make to the ingredients is to add small onion halves to the vegetables (additional to the sliced one).
1 large onion
1 ½ lbs. kielbasa
3 medium carrots (or more to taste)
6 small all-purpose potatoes (about 1 ½ lbs.)
3 ears corn, yellow or white
1 tablespoon vegetable oil
1 clove garlic, crushed
½ teaspoon caraway seed
1 teaspoon dried basil leaves
1 teaspoon salt
2 cups apple juice
1 small head green cabbage
2 tablespoons all-purpose flour
1/4 cup water
1. Peel onion and cut into thin slices. Cut kielbasa into 1-1/2" long pieces. Peel carrots and cut into 1" pieces. Peel potatoes, and cut each in half. Remove husks and silk from corn and cut each ear into four pieces.
2. Put oil in a 5-quart Dutch oven and heat over high heat. When oil is hot, add onion, garlic and kielbasa; reduce heat to moderately high and sauté, stirring constantly until the onion is lightly browned. (About 5 minutes.)
3. Add caraway seed, basil, salt, cut carrots, potato halves, corn and apple juice to Dutch oven. Bring to a boil over high heat; reduce heat to low. Cover Dutch oven and simmer vegetable-meat mixture for 15 minutes.
4. Wash cabbage; remove and discard tough outer leaves. Using a large, sharp French chef’s knife, cut cabbage into 8 wedges. Add to kielbasa mixture; cover and cook 10 to 15 minutes longer or until vegetables are just tender.
5. Using a slotted spoon, transfer vegetables and kielbasa to a large tureen or serving dish, arranging vegetables in groupings of kind. Stir flour into water until mixture is very smooth and no lumps of flour remain. Stir flour mixture gradually into cooking liquid in Dutch oven.
6. Cook, stirring constantly, until mixture boils and thickens. Pour on thickened sauce and serve immediately. Makes 6 servings. Good served with dark bread and a strong mustard.
My notes: Serve with salty, rye horns and either white wine or ice-cold beer. I don’t think these cooking times are nearly long enough. After sautéing the onions, I add all the vegetables and kielbasa with the herbs and apple juice, cover the pot, and let it simmer for about an hour. (Cabbage on top.) After an hour, if the cabbage is fork-tender, it’s done.
The “sauce” will never completely thicken, but it’s still very good. I serve it on the side, like gravy. This looks like a lot of food, but, believe me, two people will eat most of it. The only modification I make to the ingredients is to add small onion halves to the vegetables (additional to the sliced one).
