Roasted Cabbage, Kielbasa, Potatoes, Carrots & Goat Salad
This is a Gluten Free Recipe. I adapted this recipe by Emeril Lagasse. My version is healthier.
Ingredients
- 1 cabbage cut into 8ths
- 6-8 large potatoes
- 6-8 carrots
- Turkey or Beef Kielbasa
- 1 large onions, peeled and sliced lengthwise
- 1 teaspoon Kosher salt
- 2 tablespoons minced fresh rosemary leaves
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 cups chicken stock
(read ingredients- beware of pork casings)
Directions
Preheat the oven to 375 degrees F.
I started with 13-in. x 9-in. x 2-in. baking dish but we like lots of potatoes and carrots so I needed to use a second pan You could use a large roasting pan.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces, and Kielbasa, add sliced onion.
Mix olive oil, salt, rosemary, and black pepper in a bowl. Sprinkle over top of vegetables and toss.
Pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with broth spooned over them.
Bonus: Scrap Salad for the Horses and Goats
Everybody got a good meal. Did you see the baby kids? They are just too cute! Only 3 days old.
I use to make Cabbage and Kielbasa in a steamer. I like the roasted version much better.
How do cook your cabbage?
Looks wonderful for man and animals. LOL Love all your recipes Robin.
Looks great. I’m gonna try it.
Dinner w Recipe Roasted Cabbage, Kabash, Potatoes, Carrots & Surprise Goat Salad http://ow.ly/1jzCc
Looks really good
thanks for sharing
YUMMMMMMMMMMMM!!!!! WOW! Robin, I have that same teapot in green, how funny.
I can’t wait to make this. Thank you for sharing.-
Ellie