Ultimate comfort food alert! It’s the perfect ONE DISH, EASY CLEANUP kind of meal, which will leave you feeling full and cozy for a while!
Absolutely, no one can make cabbage like my mom! She’s always nominated at family gatherings to bring a bowl for dinner and multiple jars for carry-out! I’ve watched her over the year and finally got her blessing to share the family recipe! So here it goes:
Polish Kapusta z Kiełbasą – Sauerkraut & Cabbage
Servings
8
servingsPrep time
15
minutesCooking time
1
hour15
minutesIngredients
2 lbs sauerkraut
1 ½ lb cabbage
1 medium onion
1 medium carrot
2 lbs Polish kiełbasa
2 cups chicken broth
½ tablespoon salt
½ tablespoon pepper
½ tablespoon cumin
4-5 bay leaves
1 teaspoon sugar
1 teaspoon allspice
Directions
- Preheat oven to 360 degress F. Get a Dutch oven or other large oven-safe dish ready.
- Dice the onion and shred the cabbage and carrot, toss straight into the Dutch oven.
- Try the sauerkraut. If you think it might be a little too sour for your liking, you can give it a quick rinse before you mix it in with the other ingredients. Drain the sauerkraut and mix in with all the other ingredients.
- Add spices and mix everything together to make sure all the ingredients are evenly spread. Pour in the chicken broth.
- Cut diagnal splits into the sausage (about every inch) to make sure all those nice juices get incorporated into your cabbage. Place in the Dutch oven and cover with some cabbage mixture.
- Cook covered for 75 minutes.
- Enjoy 🙂
Notes
- Traditionally, we would serve a side of potatoes sprinkled with dill and covered in butter. You know, the Polish way 😉
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