Kielbasa And Cabbage Summer Hunters Stew Recipes

KIELBASA CABBAGE STEW

Steps:

• In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally., Add beans and cider vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

KIELBASA AND CABBAGE - SUMMER HUNTER'S STEW

Steps:

• 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 your cabbage is cooked, add cooked kielbasa;
• In a separate pan add flour and cook for about 2 minutes, add the last tablespoon of oil and mix; Add about a cup 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.

KIELBASA AND CABBAGE STEW

Steps:

• Cut the cabbage in about 8 slices and then in chunks. Place this in a pot with enough water to cover. Add onion that has been cut into chunks. Cover and bring to a boil.
• When the cabbage is almost done, add sliced raw potatoes (about 1/2" thick) and sliced Kielbasa.(sliced thin(about 1/4") if you want meat in every bite, or thick if you want to bite into chunks (about 3/4").
• Also add your spices. There should be just enough water to barely cover the stew.
• Cover and cook at a simmer till potatoes are done.(about 15 minutes).
• I serve this in a soup bowl, and add a bit of vinegar to your liking, just before eating. If you don't care for vinegar, adding a bit of chicken stock and less water while cooking will flavor this dish also.
• It is a real warm you up meal on a cold winter day. I keep this meal simple. I serve with it with biscuits and butter, or a loaf of garlic bread.