Cabbage and Kielbasa
Cabbage and Kielbasa come together to form a perfect Polish summer hunter's stew. It's made from young cabbage, that is at its peak at the begging of the summer, with the addition of a smoky Polish sausage and a fragrant dill. It makes for a delicious European treat.
Cabbage and Kielbasa come together to form a perfect Polish summer hunter's stew. It's made from young cabbage, that is at its peak at the begging of the summer, with the addition of a smoky Polish sausage and a fragrant dill. It makes for a delicious European treat.
- Carbohydrate 3.41281976823721 g
- Cholesterol 0 mg
- Fat 1.7412841600997 g
- Fiber 0.237288161536755 g
- Protein 0.158021595895242 g
- Saturated Fat 0.245439676142522 g
- Serving Size 1 1 Serving (85g)
- Sodium 186.110890552885 mg
- Sugar 3.17553160670046 g
- Trans Fat 0.0600550220177063 g
- Calories 29 calories
Step-by-step
- In a large braising pan or cast iron skillet, add one tablespoon of olive oil and chopped onion. Cook for 3-4 minutes until translucent;
- Add shredded carrot and chopped cabbage, broth, tomato paste, caraway seeds and bay leave. Mix well, cover and cook for about 20 minutes. Make sure that all cabbage is covered. If not, add more broth or water;
- Check if after 20 minutes the cabbage is soft. If not, cook for a little longer until all cabbage is cooked through and soft. Season with salt and pepper to your liking;
- In the meantime, heat up another tablespoon of oil in the cast iron skillet, add sliced kielbasa and cook for a few minutes on each side until golden brown;
- Once cabbage is cooked, add cooked kielbasa;
- In a separat pan add flour and cook for about 2 minutes, add the last tablespoon of oil and mix; Add about a cap of broth from cabbage pot, mix well; Add the mixture to the cabbage pot and combine; Let cook for two-3 minutes. Add dill and serve.
Cabbage does the heavy lifting in this dish. Raw leaves contain high water content and cellular structure requiring consistent heat to break down. Young cabbage collapses quickly under a lid, releasing moisture that melds with the vegetable broth. Caraway seeds provide a pungent, anise-like undertone that cuts through the natural sweetness of the brassica.
Scaling the Ingredients Proportionally
Multiplying this recipe requires adjusting surface area and liquid volume carefully. Double the batch demands a wider braising pan rather than a deeper pot. Crowding cabbage prevents proper steaming and traps bitterness. Keep the ratio of broth to solid weight constant. Too much liquid dilutes the tomato paste concentration. Flour thickness scales linearly, but whisking requires extra attention to prevent lumps in larger quantities.
- Brown kielbasa in batches if scaling upward to maintain pan temperature and achieve a crisp exterior.
- Store leftovers in an airtight glass container for up to three days.
- Reheat gently on low heat because rapid boiling toughens the cabbage fibers.
