It was not until I was an adult that the realisation came to me that most people bought their sausage from a grocery store. All of our sausages both of the Italian andPolish varieties were made by the local butcher. Every time I have this simmering it brings me back to my childhood. Oddly enough this was always a big favourite even in the heat of summer.
1 pound/450g kielbasa, cut into 1-2 inch/2.5-5cm pieces
1 large onion, diced (about 1 cup/225ml)
1 medium head cabbage, roughly chopped
(2) 28 ounce/794g cans diced tomatoes
2 pounds/900g (4) baking potatoes, cut in 1 inch/2.5cm pieces
1 teaspoon/5ml salt (optional)
1 teaspoon/5ml black pepper
2 teaspoon/10ml caraway seeds (optional)
1 bay leaf
1-2 quarts/1-2 liters water/chicken or vegetable broth (enough to come just below top of ingredients)
Combine kielbasa, onion, cabbage, tomatoes, potatoes, salt, pepper, caraway seeds bay leaf and water in a large sauce/stock pan. Simmer ingredients on medium low heat for 20-30 minutes or until cabbage is soft and potatoes cooked through.
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