Polish Sausage Lentil Stew with Cabbage and Apple Cider Vinegar
Equipment
- Large pot
- Wooden spoon
- Knife
Ingredients
- 1 pound Polish sausage, sliced into 1/2-inch rounds
- 1 cup brown lentils, rinsed
- 4 cups shredded green cabbage
- 3 tablespoons apple cider vinegar
- 1 medium onion, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced Polish sausage and cook until lightly browned on both sides, about 5 minutes. Remove the sausage with a slotted spoon and set it aside.
- Add the diced onion and sliced carrots to the same pot. Cook for 4 minutes until the onion turns soft. Stir in the minced garlic and cook for 1 minute more.
- Pour in the chicken broth and add the rinsed lentils and dried thyme. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes.
- Stir in the shredded cabbage and return the browned sausage to the pot. Continue simmering for 10 minutes until the cabbage softens and the lentils are tender.
- Remove the pot from the heat. Stir in the apple cider vinegar and season with salt and black pepper to taste.
Notes
Taste the broth after adding the vinegar and adjust the amount if you want a sharper tang. The cabbage should still have a slight bite rather than turning mushy, so watch it during the final simmer. Leftovers thicken as they sit, so add a splash of broth when reheating.
Course: Main Course
Cuisine: Polish
Equipment: Large pot, Wooden spoon, Knife
Cuisine: Polish
Equipment: Large pot, Wooden spoon, Knife