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Braised Red Cabbage with Kielbasa and Forbidden Rice

Braised Red Cabbage with Kielbasa & Forbidden Rice

A tangle of magenta-hued vinegar Braised Red Cabbage hunkers down with seared Kielbasa on a bed of tender forbidden rice. The moody dish is finished with vibrant wedges of pickled red onion.
Prep Time 30 minutes
Cook Time 25 minutes
Pickling Time 3 hours
Course Main Course
Servings 4

Equipment

  • Large skillet
  • small saucepan

Ingredients
  

Pickled Red Onion

  • ½ red onion peeled and cut into wedges
  • 2 bay leaves
  • 1 tsp mustard seed
  • 1 cup white vinegar
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt

Braised Red Cabbage with Kielbasa & Forbidden Rice

  • 1 cup forbidden rice
  • cup water
  • 2 cloves garlic smashed
  • ½ tsp kosher salt
  • 2 tbsp olive oil
  • 250g (9oz) kielbasa sliced
  • ½ red onion diced
  • 2 tbsp Pernod optional
  • ½ head red cabbage chopped
  • ½ cup raisins
  • 2 bay leaves
  • ¼ cup white vinegar
  • ½ cup water
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp whole grain mustard
  • full-fat plain yogurt for topping
  • ¼ cup radish micro greens for sprinkling

Instructions
 

For the Pickles

  • Place the red onions, bay leaves, and mustard seeds in a small bowl. Pour in the vinegar and enough water to fully immerse the onions. Add the salt and sugar and stir until nearly dissolved.
  • Cover the bowl and let pickle at room temperature for at least 3 hours. Transfer the onions to the fridge if you're pickling them more than 8 hours in advance.

For the Cabbage

  • Pour the rice into a small saucepan. Add the water, garlic, and kosher salt and place over high heat. Bring the water to a boil, then reduce a simmer. Cover and cook on low for 30 minutes or until the rice is tender and the liquid has been absorbed.
  • While the rice is cooking, pour the olive oil in a large skillet and heat over medium heat until shimmering. Add the kielbasa to the skillet and fry on both sides until golden. Transfer the kielbasa to a plate and set aside.
  • Add the onion to the skillet with a healthy pinch of salt. Reduce the heat to low and sweat the onions until translucent. Add the cabbage, raisins, bay leaves, vinegar, and water. Bring the mixture to a boil, then reduce to a simmer. Cover and simmer for 25 minutes or until the cabbage is tender and the raisins are plump.
  • Return the kielbasa to the skillet and heat through. Take the cabbage off of the heat and stir in the dill and mustard. Taste and season with salt accordingly.
  • Spoon some of the forbidden rice into bowls and top with the braised cabbage. Garnish with pickled red onions, a dollop of yogurt, microgreens, and some additional dill. Serve immediately.
Keyword forbidden rice, kielbasa, red cabbage, red onion