Ahhh.....kielbasa! One of the eight great wonders of the world. Growing up in Chicago (Daaaaa Bulls) and spending a great amount of time north of the border......Illinois/Wisconsin border that is....I can only think of one better sausage....Italian!
The cabbage sounds great, maybe I'd choose a sweet and sour red cabbage. Sauteed with redskin potatoes, sliced onion or green onions and maybe, just maybe a couple Jalps then smothered in shredded extra sharp cheddar cheese (Wisconsin on that too) what else is there.
Personally, on a nice Gonnella French bread roll with some Plochmann's or Mister Mustard, some sauerkraut and a sprinkle of toasted caraway seed.
How about......grilled rye, Swiss, Sauerkraut, thousand or remoulad or even a good spicy mustard..........
If you continue to have troubles finding options, the last option is to send some to me! Hehehe
:edited for spelling.
second edit: Go ahead and render some of that bacon fat, using the meat too, in the idea with the potatoes.....I forgot about that since I can't make it that way these days....or any days in the future...doohhh!!!!
Edited by oldschool1982 - 9/5/14 at 8:15pm