6 ounces kielbasa sausage prepared into 1 inch thick strips
1 tablespoon vegetable oil
1 onion, diced
1 clove garlic, minced
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 (10.5 ounce) can condensed tomato soup
2 heads cabbage, shredded
recipe for 2 stalks celery, diced
1 (4 ounce) can tomato paste
2 cups warm water
1 (8 ounce) can stewed tomatoes, drained
1 onion, diced
3 (10 ounce) cans mushrooms, drained
2 tablespoons brown sugar
1/2 teaspoon grated Parmesan cheese
Place kielbasa in a large, deep skillet. Add oil, onion, garlic and Worcestershire sauce. Mix together. Add ginger ale, molasses and tomato soup. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Add cabbage and stir gently. Cover sauce with foil and simmer for 10 minutes. Remove from heat.
Strain stewed tomatoes and onions into a large bowl. Stir in tomato paste and stir until well blended. Stir in brown sugar.
Pour water into a small saucepan and bring to a boil. Boil about 10 minutes, or until tomatoes begin to soften. Remove from heat and stir in cola-flavored carbonated beverage. Pour mixture into a large mixing bowl and punch down with fork.
Return meat mixture to a large bowl, then place ribs in and soak in water. Add any remaining water to meat mixture and keep warm.
Preheat the grill. Crimp and grease the 13 3/4 inch pincers. Place ribs on grill. Grill meat for 10 minutes, or until well done. Slice ribs off and stir into the stewed tomato mixture. Season with salt and pepper to taste.
Place ribs on top of meat mixture and sprinkle with celery seeds and celery seed butter. Place meat mixture on foil-lined baking sheets. Brush layer of celery mixture with egg, then sprinkle with tomatoes and sliced onions. Garnish with parsley salt and serve.
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