KIELBASA CABBAGE BURRITO

 

  • Cooking Time: 15
  • Servings: 6
  • Preparation Time: 15

Ingredients

  • 1 small head of cabbage
  • few sprigs of cilantro (or 3-4 leaves of culantro)
  • 4-5 green onions (scallions)
  • 2 garlic cloves
  • 1 lime
  • 4-5 T. olive oil
  • 1 tsp. sugar
  • salt & pepper
  • 1 pkg (14-16 oz.) kielbasa
  • 6 large flour tortillas

Directions

  • Slice cabbage very thin as if you’re making coleslaw. Put sliced cabbage in medium to large bowl.
  • Chop cilantro and green onions. Add to bowl with cabbage. (I find it easier to use scissors instead of chopping…to each their own.) (Also, if you’re using culantro, I like to trim the spiny sides of the leaves with scissors. Don’t know if that’s necessary, but I do it.)
  • Using a garlic press, press garlic cloves into your bowl. (If you don’t have a garlic press, just try to chop it as tiny as you can.)
  • Cut lime in half and squeeze both halves into your bowl making sure no lime seeds fall into bowl. Maybe try wrapping each half lime with cheese cloth.
  • Add olive oil, sugar, and salt & pepper to bowl and toss to thoroughly combine all ingredients.
  • Set bowl aside to marinate. The lime juice will soften the cabbage almost as though you cooked it.
  • In the mean time, chop the kielbasa by cutting each piece in half and then half again lengthwise, then chopping into smaller, bite size pieces. I find when I chop it small like this, it’s easier to get a little kielbasa in each bite. But if you’d rather have larger pieces to avoid chopping, that’s good, too.
  • Put the chopped kielbasa in a frying pan and brown. Since we’re using smoked kielbasa, we don’t have to worry about cooking thoroughly. It’s already cooked. But getting it to brown really brings out the great flavor.
  • Once it’s browned, drain off excess grease and dump kielbasa pieces onto a paper towel to absorb more grease.
  • Now, I like to lightly toast the flour tortillas in a dry non-stick frying pan. It adds a nice little crunch.
  • If you do decide to toast them, just watch that you don’t get them too crisp because they will break when you try to fold it. If you’d rather just use the flour tortilla as is, that’s good too.
  • Since it’s just my husband and myself, he starts making his while I toast my tortillas. If you’re making for more people, you might want to get a few toasted and stacked before you call everyone in to assemble their own.
  • Using tongs, grab some marinated cabbage from the bowl and put on top of burrito. Sprinkle some kielbasa on top of cabbage, fold up flour tortilla and dig in.
  • Yes, this is one meal that the cook is the last one to eat. Maybe someone else will do the clean up.
  • Well, I hope your family likes these kielbasa cabbage burritos as much as we do.
  • Enjoy!

Notes

My sister-in-law made this recipe as an appetizer using small flour tortilla and we loved it so much that I make it for our dinner now. It's quick and simple, yet quite flavorful.

I'm going to say that this is 6 servings because I think normal people will have 1 filled flour tortilla. My husband and I are not normal and we have 2. So use your judgement on number of servings and how hungry you are. You may have to double the recipe if you're having company.

Submitted by: "Sylvia Ellie"

Categories: Sandwich  Spicy  Tangy 

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