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Kiełbasa z Kapustą Recipe

Polish · Main course · 50 min total

A hearty Polish dish of savory kielbasa simmered with tangy sauerkraut and caramelized onions, perfect for a comforting weeknight dinner.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 1 pound Polish kielbasa, sliced into 1/2-inch rounds
• 1 pound sauerkraut, drained and rinsed
• 1 teaspoon caraway seeds
• 1/2 cup chicken broth
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions

1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, about 10 minutes.
2. Add kielbasa slices and cook until lightly browned on both sides, about 5 minutes.
3. Stir in sauerkraut, caraway seeds, chicken broth, and bay leaf. Bring to a simmer.
4. Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until flavors meld.
5. Season with salt and pepper to taste. Discard bay leaf before serving.

Tips

• Serve with crusty rye bread or boiled potatoes.
• Leftovers can be refrigerated for up to 3 days and taste even better reheated.
• For a smokier flavor, use smoked kielbasa.

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