This isn't a traditional Polish salad, but the cabbage and kabanos are everyday Polish foods and were staples in my house growing up. Kabanos is available in pretty much any polish deli or grocery store, but if you can't find it, a cooked andouille sausage would be similar. —VanessaS
head of savoy cabbage, cored and very thinly sliced
Gala apple, quartered and very thinly sliced
kabanos (or other kielbasa-like sausage)
garlic clove, minced
apple cider vinegar
In This Recipe
Place cabbage and apple in a large bowl. Set aside. Slice kabanos into 1/4 inch thick half moons.
Heat oil in small saute pan over medium heat. Add kabanos and cook until browned, about 5 minutes. Remove kabanos with a slotted spoon and add to bowl of cabbage and apples, leaving behing oil in pan.
Add shallot to pan and cook over medium heat until softened, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add vinegar, cook for 30 seconds and turn off heat. Stir in maple syrup and mustard and toss apple/cabbage mixture with dressing. Season to taste with salt and pepper.