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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.
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Prep Time 30 minutes
Cook Time 25 minutes
Pickling Time 3 hours
Servings: 4
Course: Main Course
Ingredients Equipment Method

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
  • 1¾ 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

Equipment

  • Large skillet
  • small saucepan

Method
 

For the Pickles
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.