KIELBASA & CABBAGE PITAS WITH CURRY MUSTARD

• portioner: Serves 4

Ingredienser

• 1 large green cabbage (2¼ pounds)

• 1 bunch of dill

• 1(14-ounce) kielbasa

• 5 tablespoons extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• ¾ cup apple cider vinegar

• 1 tablespoon sugar

• 3 tablespoons whole-grain mustard

• ⅓ cup Dijon mustard

• 1 tablespoon mild curry powder

• 4 pitas or flatbreads

Instruktioner

GRILL AND PICKLE THE CABBAGE:

• Preheat a grill to medium or heat a cast-iron skillet or grill pan over medium heat.

• Cut 1 large green cabbage in half through the root end. Cut each half into 4 equal wedges, keeping the root attached. Place on a rimmed baking sheet, drizzle generously with olive oil, and season with salt and freshly ground black pepper. Place the cabbage wedges on the grill or in the skillet and cook, turning occasionally, until blackened all over, 16 to 20 minutes.

• In a large bowl, whisk together ¾ cup

apple cider vinegar, 1 tablespoon sugar, and 1½ teaspoons salt.

• Once the cabbage wedges are charred, add them to the bowl, turning to coat

occasionally, until cool. Once cool, coarsely chop the cabbage, discard any tough cores, and return to the bowl of pickling liquid. Stir in 3 tablespoons whole-grain mustard®

• Finely chop 1 bunch of dill and stir it into the cabbage.

MAKE THE CURRY MUSTARD:

• In a small bowl, whisk together ⅓ cup Dijon mustard and 1 tablespoon mild curry powder. CONDIMENTS ARE YOUR BFFL (PG 22)

GRILL THE KIELBASA:

• Grill 14 ounces kielbasa over medium heat, turning occasionally, until charred all over and heated through, 8 to 10 minutes.

• Gently warm 4 pitas on the grill or in the skillet, taking care not to leave them on too long or they will become crisp and brittle.

SERVE:

• Slice the kielbasa. Set out the pitas, curry mustard, and pickled cabbage for a DIY sitch.

Anteckningar

- Goes well with OLIVE OIL-DROWNED POTATOES WITH LEMONY ONIONS & HERBS

I will not be surprised if my tombstone reads "Took any excuse to eat kielbasa, because that will be a real and truthful statement. Here, that iconic Polish sausage gets paired with a quick curry mustard and cabbage that has been grilled and pickled, creating a somewhat similar effect to sauerkraut but with more goin' on. If you don't have a grill, a large cast-iron skillet or grill pan will work, too. Set everything out on a big board and let your guests stuff their own pitas according to their personal preference.