Kielbasa Vegetable Bake.
So there are two iterations to this dish! One is this simple Kielbasa Vegetable Bake and the other is the rendition with Spaetzle egg pasta! Both are super healthy and delicious and easy to prepare. I use an old fashioned uncured kielbasa from Pederson’s , along with organic vegetables, from our local CSA farm, and aromatic spices and seasonings. I like the Burlap and Barrel Tutto Porchetta and their Pork and Poultry seasoning along with cumin, coriander and mustard; but you can use whatever seasoning blend that appeals to you. Use your imagination in this yummy recipe, Kielbasa Vegetable Bake and enjoy!
Preheat oven to 375 degrees Fahrenheit
Day 1:
1 rope of uncured old fashioned kielbasa, cut in 1/2 inch slices
1/4 extra virgin olive oil
2 cups organic shredded cabbage
1 organic carrot, thinly sliced in rounds
1 organic red onion, cut in quarters, then thinly sliced
1 organic red chili pepper, chopped
15-20 organic baby golden potatoes, thinly sliced or 4-6 larger organic golden potatoes , thinly sliced
1/2 cup chopped organic fennel fronds
2 very ripe organic tomatoes, cut up
1 teaspoon each of tutto porchetta seasoning and pork and poultry seasoning or whatever blended seasoning you like
Salt and pepper to taste
1/2 teaspoon each of cumin, coriander and mustard powder
7-8 ounces spaetzle for the next day
Combine all ingredients in a stainless seal oven proof chef’s pan with cover
Bake in oven for 50 minutes, then uncover and bake for an additional 10 minutes. Store leftovers in the same pan in the refrigerator.
Day 2:
In the same pan on the stove top
Add 1 pint of very ripe chopped organic tomatoes with juice
Add 1 pint or more of water
Stir in another 1/4 cup chopped organic fennel fronds
Bring the pan to a full boil, about 5 minutes
Turn off heat and add the spaetzle
Cover the pan and let rest, the noodles will cook in the hot broth.
Enjoy!!
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