Name: Grilled Kielbasa with Cabbage and Bean Slaw
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons apple cider vinegar; 1 tablespoon packed light brown sugar; Kosher salt; 1 15-ounce can black-eyed peas, drained and rinsed; 1/4 small red onion, thinly sliced into rings; 1 small head green cabbage, cut into 8 wedges; 3 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 13-ounce package light kielbasa; 1/2 cup fresh parsley; Spicy brown mustard, for serving

Directions

Mix the vinegar, brown sugar, 2 tablespoons water and 1 1/4 teaspoons salt in a large bowl. Add the black-eyed peas and red onion, toss well and set aside to marinate.
Meanwhile, preheat a grill to medium. Brush the cabbage wedges all over with 2 tablespoons olive oil and season with salt and pepper. Grill the kielbasa and cabbage, turning halfway through, until charred and the cabbage is crisp-tender, 8 to 10 minutes.
Chop the cabbage into bite-size pieces and add to the black-eyed pea mixture. Stir in the parsley and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Divide among plates. Slice the kielbasa and add to the plates. Serve with mustard.

Photograph by Ralph Smith

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Grilled Kielbasa with Cabbage and Bean Slaw

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