Hau'oli Kowalski's Volcano Kielbasa
From keni 13 years ago
- 4 hours to make
- Serves 6
I love fusion. I like to have an idea form in my head, then run with it, and see what flavors and ingredients go together...or IF they will go together... from various parts of the world. For this one, it's Poland meets Hawaii for a sweet and sour tropical kielbasa and slaw served over a flavorful rice.
Ingredients
- 2lbs kielbasa links shopping list
- 2 cans Rotel tomatoes, undrained shopping list
- 2 bell peppers, sliced shopping list
- 1 large onion, sliced or wedged shopping list
- 1-3 jalapeno peppers, chopped shopping list
- 1 can crushed pineapple, undrained shopping list
- 1T paprika(I used a combo of sweet and hot) shopping list
- 1 bag cole slaw mix(or about 3 cups shredded cabbage) shopping list
- 1/4cup fresh cilantro, roughly chopped shopping list
- kosher or sea salt and fresh ground black pepper shopping list
For coconut Macadamia Rice
- 6 servings of brown rice, cooked by your preferred method, but using at least partial chicken stock for liquid. shopping list
- 1 can coconut milk shopping list
- 1 lime shopping list
- 3oz macadamia nuts, chopped shopping list
- kosher or sea salt and fresh ground black pepper or favorite season salt blend. shopping list
How to make it
- Spray inside of slow cooker with no cook spray.
- Place kielbasa links on bottom of cooker.
- Add pineapple, Rotel, peppers and onion See Photo
- Sprinkle with paprika. See Photo
- Cook on low for about 3 hours. Veggies will be pretty soft, by then.
- Add cabbage and salt and pepper and cook about another hour. See Photo
- Add cilantro and stir to combine.
For Rice
- Combine cooked rice, coconut milk(start with 1/2 can and stir well, so that it doesn't get too liquidy. You might not need the full can), the juice and zest from 1 lime, the nuts and the salt and pepper.
- Heat on low-med/low heat, stirring often, to combine and heat through.
- Serve Slaw and Kielbasa over rice.
- This is great with the King's Hawaiian Rolls.
- ***feel free to add the cabbage with the onions/pepper, if you'd like, but we like it to have just a tiny crunch left, so I opted to hold it back til the end of the cooking time.
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