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Polish Kielbasa and Cabbage Stew with Caraway
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Course Soup
Cuisine Polish
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound kielbasa, sliced into rounds
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon caraway seeds
  • 1 small head green cabbage, chopped
  • 2 medium potatoes, cubed
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides.
  • Add the diced onion and cook for 3 minutes until it starts to soften. Stir in the minced garlic and caraway seeds and cook for 1 minute more.
  • Add the chopped cabbage and cubed potatoes to the pot. Pour in the chicken broth and stir everything together.
  • Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 25 minutes until the potatoes are tender.
  • Season with salt and pepper to taste. Stir in the chopped parsley just before serving.

Notes

Brown the kielbasa well at the start to build flavor in the broth. If the cabbage releases too much liquid, leave the lid off for the last 10 minutes to thicken the stew. Leftovers reheat nicely on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Polish
Equipment: Large pot, Wooden spoon, Knife