Sausage and Cabbage

Name: Sausage and Cabbage
Cuisine: Polish
Ingredients: 1 teaspoon caraway seed; 1 teaspoon salt; 1½ cups chicken broth, divided; 1½ pounds fully cooked Polish sausage, sliced in 1 inch pieces; 1 large onion sliced; 1½ pounds cabbage, coarsely chopped; 5 small new potatoes, quartered; 1 tablespoon butter; 1 teaspoon cornstarch; ¼ teaspoon sugar; ½ tablespoon lemon juice

Kieibasa z Kapusty

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Polish Classic Recipes

By Laura Zeranski and Peter Zeranski

Published 2011

About

Here is a one-pot meal that is both delicious and easy to prepare. The dish brings together two mainstays of Polish cuisine on one plate. The marriage of soft, buttery cabbage with crunchy sausage creates flavors and texture that go extremely well together. The caraway adds a tang which is definitely Polish.

Ingredients

1½ pounds cabbage, coarsely chopped
1 large onion sliced
1 tablespoon

Europe
Poland
Stew
Eastern Europe

Method

In a large pot, sauté the onions and sausage in the butter until the onions start to brown.

Add the cabbage, stir, cover pot and continue to cook until cabbage becomes limp. Add the potatoes and 1 cup of the chicken broth. Bring to a boil, cover and simmer until the potatoes are tender. To the remaining chicken broth, mix in the cornstarch, sugar, and lemon juice. Add this liquid to the