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Kapusta z Kiełbasą Recipe

Polish · Main course · 75 min total

A hearty Polish dish of braised sauerkraut and fresh cabbage with smoky kielbasa, perfect for a cold winter meal.

Ingredients

• 1 lb kielbasa, sliced into 1/2-inch rounds
• 1 large onion, diced
• 2 tbsp vegetable oil
• 1 lb sauerkraut, drained and rinsed
• 1 small head green cabbage (about 1 lb), shredded
• 1 bay leaf
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1 cup chicken or vegetable broth
• 1 tbsp all-purpose flour (optional, for thickening)
• 1/2 cup sour cream (optional, for serving)

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add kielbasa and cook until browned on both sides, about 5 minutes. Remove with a slotted spoon and set aside.
2. Add onion to the pot and cook until softened, about 5 minutes. Add sauerkraut, shredded cabbage, bay leaf, caraway seeds, and pepper. Stir to combine.
3. Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
4. Return kielbasa to the pot. If desired, mix flour with 2 tablespoons water to make a slurry and stir into the pot to thicken. Simmer uncovered for 10 more minutes.
5. Remove bay leaf. Serve hot, optionally topped with a dollop of sour cream.

Tips

• Use a mix of fresh and fermented cabbage for balanced flavor.
• Leftovers taste even better the next day.
• Serve with crusty rye bread or boiled potatoes.

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