Kielbasa Sandwiches With Cheddar & Pickled Cabbage Slaw
February 08, 2017
"Here in this recipe Kielbasa is packed into crusty submarine/hero rolls, topped with cheddar and a quick Kimchi. It makes for a super tasty sandwich. Source: Sara Moulton"
- FOR QUICK KIMCHI
- Serving Size: 1 (543.8 g)
- Calories 889.4
- Total Fat - 60.8 g
- Saturated Fat - 19.8 g
- Cholesterol - 106.7 mg
- Sodium - 9055.8 mg
- Total Carbohydrate - 52.5 g
- Dietary Fiber - 7.9 g
- Sugars - 14.4 g
- Protein - 33.7 g
- Calcium - 380.7 mg
- Iron - 5.4 mg
- Vitamin C - 80.5 mg
- Thiamin - 0.8 mg
Heat a large skillet over medium heat until hot. Split the rolls horizontally to within 1/2 inch of the other side. Brush the cut surfaces with the olive oil. Reduce the heat to medium-low; place the rolls, cut side down, in the skillet, 2 at a time, and cook for about 1 minute, or until they just begin to brown. Transfer to a platter and set aside.
Meanwhile, cut the kielbasa crosswise into 4 pieces and split it horizontally.
Thinly slice the cheese.
Add the kielbasa, cut side down to the same skillet and cook over medium-low heat for about 5 minutes, or until browned. Turn and cook for about 5 minutes more, or until the other side has browned.
Top the kielbasa with the kimchi and cheese; cover the skillet and cook for about 1 minute, or just until the cheese has melted. Transfer the kielbasa pieces to the rolls and serve.
TO MAKE THE KIMCHI
Trim off the core end of the cabbage. Split each leaf lengthwise and cut it crosswise into 1 1/2 inch ribbons (about 4 cups). Combine the cabbage and salt in a nonreactive bowl and set aside at room temperature for 2 hours.
Bring the vinegar, sugar, paprika, and cayenne to a boil over high heat in a small saucepan.
Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3 cup) and peel and Microplane-grate the ginger (about 1 tablespoon); transfer each to the bowl with the bell pepper as it is prepared. Press the garlic (about 1 teaspoon) into the bowl.
Drain, rinse, and thoroughly dry the cabbage; add it to the bell pepper mixture along with the vinegar mixture and stir until thoroughly combined. Pack the kimchi into a nonreactive bowl or jar, cover, refrigerate until you are ready to use it. Kimchi will keep in the refrigerator for about 1 week. (Makes 2 cups)
Tips & Variations
No special items needed.