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How to make it

  • Cut sausage into 3 to 4 inch pieces.
  • Pour oil into a 10- to 12-inch nonstick frying pan over medium heat. Add sausages and cook, turning often, until cooked through.
  • Lift sausages from pan, drain and keep warm on a serving plate.
  • To the same pan, add the onion and saute until soft.
  • Add vinegar, sugar, and cumin seeds; bring to a boil, stirring to loosen pan drippings.
  • Remove pan from heat and add coleslaw mix.
  • Mix lightly to coat with onion mixture.
  • At this point you can serve OR I prefer to cook it a little longer until the cabbage is softened more.
  • Either way is good.
  • Spoon coleslaw alongside sausages.
  • Offer mustard to add to taste. About 4 servings.
  • *Note: If you have access to any type of homemade kielbasa-either from a meat market or a butcher, use that instead. The difference is amazing. If you aren't sure, call around to a few places and ask if they sell smoked kielbasa that is homemade.

Reviews & Comments 11

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    " It was excellent "
    momo_55grandma ate it and said...
    great tastey recipe. thanks
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  • sday5 9 years ago
    I love sausage and cabbage. Have you ever add apples to this?
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  • thegoldminer 9 years ago
    Of course this is good, how could it not be! JJ.
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  • jimandjoanne1 10 years ago
    I made this and my husband practically inhaled it! I added some boiled noodles right before serving, just tossed them into the mix. It's something that is quick and delicious. I'll be making this again.
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  • eeks 10 years ago
    Sounds wonderful...comfort eats with a polish twist...yummy
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  • daisey11 10 years ago
    One of my favorite dishes in the world...Yum...
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  • lor 10 years ago
    I hope you enjoy it as much as we do and thank you for your comment ;-)
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    " It was excellent "
    robertg ate it and said...
    Great post,a must try.Always had this with kraut so I'm looking forward to this...Bob
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  • krumkake 10 years ago
    This is a MUST TRY - the picture is mouth-watering! Thank you for sharing this.
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  • mslisa 10 years ago
    interesting with the slaw---we always used sourkraut
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  • henrie 10 years ago
    Another must try, Sounds fabulous, thanks so much for another great post.
    Was this review helpful? Yes Flag

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