1Heat oil in a large frying pan over high heat. Cook kielbasa, turning once, until browned about 5 minutes total. Transfer to a plate and tent with foil.
2Cook bacon in the same pan, stirring often, until crisp. Remove bacon from pan and pour off all but 1 tablespoon of fat. Cook cabbage, bell pepper, onion, apple, and carrots until just starting to soften, about 5 minutes. Mix in vinegar, sugar, and 1/2 teaspoon each salt and pepper. Stir in bacon and serve slaw with kielbasa.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.