For the Dressing:
2/3 c. Hard Apple Cider
2 T. Prepared Horseradish
2 T. Champagne Honey Mustard
1 T. Apple Cider Vinegar
Salt and Pepper to taste
Whisk all ingredients together. Set aside.
For the Salad:
1 small head or 1/2 med head of red cabbage,cored and quartered
1 small head or 1/2 med head of green cabbage, cored and quartered
1 Vidalia Onion, cut into 1" thick slices
1 lb. Smoked Kielbasa
3 thick slices of Onion Rye Bread
1/4 c. olive oil
salt and pepper to taste
Place cabbage quarters, one or two, depending on the size, onto sheets of aluminum foil. Drizzle each with 2 T. of the dressing. Seal the packets, and set aside.
Place the olive oil in a small bowl and season with salt and pepper. Brush onto both sides of the onion slices and bread slices.
Place the cabbage packets and the kielbasa onto a preheated hot grill. Cook, turning occasionally for 8 to 10 minutes. Add the onions to the grill and cook along with the cabbage and kielbasa for another 5 minutes, turning all as needed. Add the bread slices to the grill and cook along with the rest until the bread is toasted on each side, another 2 or 3 minutes. Remove all items to a large cutting board.
Remove cabbage from foil. Roughly chop everything into bite size chunks and place in a large serving bowl. Toss with the remaining dressing and serve.