Sunday, January 9, 2011

Lazy Friday Night

So glad it’s finally Friday! The first week back to work or school after the holidays is always super rough for me. All of that jolly spending, drinking, giving, receiving, cooking, cleaning, drinking, entertaining, wrapping, time with family, and spending really catches up with me after New Years.
Now, usually I have a pretty strict policy of not cooking on Fridays, but today I was looking at all the usual take-out haunts and couldn’t find anything that appealing. So when I remembered that I had all the ingredients for something tasty, quick, and easy in the fridge, the idea of cooking didn’t seem so bad after all.
I threw together this dish after reading the Braised Cabbage with Seitan recipe in Appetite for Reduction by, Isa Moskowitz. The only real difference is that I used the Tofurky brand Kielbasa Sausages. It’s kind of an ugly duckling dish, so try not to be discouraged by it’s looks. It’s totally delish!

Braised Cabbage with Veggie Kielbasa

1 teaspoon olive oil
2-4 links Tofurky brand Veggie Kielbasa (1 kielbasa link per person), cut  on a bias in 1/4 inch slices
4 cloves garlic, minced
2 teaspoons dried thyme
1/4-1/2 teaspoon red pepper flake
2 cups vegetable broth
1 pound green cabbage, cored, and sliced into thin strips (about 4 cups)
1/4 teaspoon salt, or to taste

Preheat a large skillet with a tight fitting lid over medium heat. Saute the kielbasa until browned on both sides. Add more olive oil if needed. Add the garlic, thyme, and red pepper flakes, and saute for a minute more. Add a splash of the vegetable broth to deglaze the pan, then add the cabbage and the rest of the broth. Sprinkle with salt. Cover the pan and cook for 10 -15 minutes, stirring occasionally. The cabbage should be tender with just a bit of bite to it. Taste for salt, and serve over smashed fingerling potatoes, recipe follows.

Smashed Fingerling Potatoes

1 pound fingerling potatoes, washed
1 Tablespoon Earth balance, or butter
Salt and pepper to taste

Place the potatoes in a medium pot and cover with enough water to cover the potatoes by one inch. Cover the pot and bring to a boil. Once boiling cook for 15-20 minutes, until a fork can easily go in and out of the largest potato. Drain the potatoes and place back in the pot. Add the Earth Balance, salt, and pepper, and smash with a potato masher until chunky.

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