Grilled Kielbasa and Cabbage Salad

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.