Tuesday, October 27, 2009

Kielbasa, Potatoes, and Cabbage: A Naturally Gluten Free Meal

My friend, Anna, is the epitome of the good homemaker. Not only does she can her own fruits and jams and always has a freezer full of goodies, she can sew like nobody's business and decorate your room in three weeks or less. Not to mention she is the author of a pretty impressive art curriculum for elementary students. She doesn't even let her kids watch tv. Well, not much tv. But the best thing about Anna is she can make up a recipe on the spot with whatever she has on hand. She's really good with the spices and can put together dinner from hot air and a prayer. One day I was lucky enough to be over at Anna's house on "Leftover Lunch
Day" where she was cleaning out her fridge and making the kids eat the leftovers for lunch. I got to have the sausage, potatoes, and cabbage, because it was the only gluten free thing she had in her possession at the moment. It was so yummy! I love german food and bratwurst and sauerkraut, much to my husband's dismay, and the roasted cabbage was simply divine. The best thing about this dish, aside from the fact that it is naturally gluten free, is that it is so simple and easy to make. Six ingredients and you're into the oven. Here's how to make it:

Kielbasa, Potatoes, and Cabbage

1 pkg Kielbasa or Sausage
4-6 potatoes, depending on how many you are feeding
1/2-1/4 head of cabbage, depending on how many you are feeding
1/2 cup white wine
pinch of black pepper
1 tsp garlic salt

Coarsely chop sausage on the bias. Peel and coarsely cube potatoes. Chop cabbage into bite-sized pieces. Pour wine and spices over the top. Give it a stir to incorporate all the ingredients. Bake in a 325 degree oven for 1 1/2 hours, until potatoes are tender and cabbage is roasted through.
Happy eating!

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