This is a recipe I learned to make about 20 years ago. I am part Czechoslovakian and a dear friend at the time who knew my family history introduced me to this simple dish, which is Polish in origin. In its original form, it is not the most healthy dish, but you can make simple substitutions that will cut down on calories and fat. We eat this only occasionally (just yesterday as a matter of fact), so it's nice to splurge every once in a while.
6 slices bacon
1 onion, chopped
2 teaspoons minced garlic
1 pound Polska kielbasa, sliced diagonally or in bite-size pieces
1 large head cabbage, cut into small wedges
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/4 cup water
1 pound package Farfalle (bow tie) pasta, cooked according to package directions
1. In a large frying pan, cook bacon over medium heat until crisp. Remove bacon to plate and reserve drippings. (You may cook bacon, either regular or turkey, in the microwave to eliminate pan drippings. As a substitute, use 2 T. Olive Oil)
2. Add chopped onions and garlic and saute until onions are translucent.
3. Add kielbasa (I use turkey kielbasa) and heat through.
4. Add cabbage, seasonings and water and bring to boil. Once it boils, turn the heat down and simmer until cabbage is soft.
5. Add cooked pasta and toss. Crumble bacon on top and serve.
Makes about six large servings. (Steve had three last night! This is one of his favorite recipes. He never cared for cabbage until he had this dish.)
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