Cabbage and kielbasa with rye croutons from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 179) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • matt_gn5je0 on March 07, 2026

    Very tasty. Bit of a salt bomb, but we loved it. Definitely double the kielbasa and just plan a little more cook time for it.

  • Wende on November 20, 2023

    This is very tasty and very easy. Definite Eastern European vibe with the cabbage, rye, mustard and kielbasa. I've made this several times because my husband really flips it. So good

  • lilpomelo on January 07, 2023

    This was quite delicious and very simple to prepare. It tasted very German. I loved the mustard and vinegar dressing on the kielbasa. In the future I'm not sure I would want to do the wedges of cabbage - I'd probably chop the cabbage leaves smaller but keep everything about the dressing and kielbasa the same. My toddler loved the sausage.

  • Jviney on November 29, 2022

    Very good! Reminds me of the sausage, kale, and crouton sauté from her last cookbook but I didn’t mind another like it at all. Doubled the kielbasa because I was feeding three hungry guys. A snap to make, will go in the rotation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.