Grilled Kielbasa with Cabbage and Bean Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 24 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 49 milligrams
- Sodium
- 1702 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 8 grams
- Protein
- 22 grams
- Sugar
- 9 grams
- Total: 30 min
- Active: 30 min
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.