Polish Sausage and Cabbage Stew

A robust and warming stew featuring smoked sausage, tender cabbage, potatoes, and carrots in a savory broth, seasoned with classic caraway seeds.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 1
• Cuisine: Polish
• Difficulty: Easy
• Cost: $4.40/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• budget-friendly
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 0.33 pound smoked kielbasa sausage (sliced into 1/2-inch rounds)
• 0.5 yellow onion (chopped)
• 1 clove garlic (minced)
• 2 cup green cabbage (chopped)
• 1 potato (peeled and diced into 1/2-inch cubes)
• 0.5 carrot (peeled and sliced)
• 1 teaspoon caraway seeds
• 1.5 cup chicken broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add sliced smoked kielbasa sausage and cook until lightly browned, about 5 minutes. Remove sausage and set aside.
2. Add chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add chopped green cabbage, diced potato, sliced carrot, and caraway seeds to the pot. Stir well. Pour in chicken broth. Bring to a simmer.
4. Reduce heat to low, cover, and cook for 25-30 minutes, or until vegetables are tender.
5. Return browned sausage to the pot. Stir to combine. Season with salt and black pepper.
6. Serve hot.

Notes

This stew develops more flavor the next day, making it great for meal prep. Serve with crusty bread if desired.

Nutrition (per serving)

• Calories: 710
• Protein: 34.5 g
• Carbohydrates: 70.3 g
• Fat: 32.1 g
• Fiber: 15.6 g
• Sodium: 1820 mg
• Saturated Fat: 9.8 g
• Sugar: 12.3 g
• Cholesterol: 75 mg