Description
A comforting and hearty dish featuring tender cabbage, savory smoked kielbasa, and a perfectly balanced sweet and tangy tomato sauce. This classic Polish recipe is surprisingly easy to make and tastes even better the next day.
Ingredients
- 2 tbsp olive oil or rendered bacon fat
- 1.5 lbs smoked kielbasa, sliced into half-moons (or 1 lb thick-cut bacon, diced)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2.5 lbs green cabbage, cored and chopped/shredded
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 2 bay leaves
- 1 tsp sugar (or to taste)
- 1/2 tsp caraway seeds (optional)
- 1 cup chicken or vegetable broth (or water), plus more as needed
- 2–4 tbsp apple cider vinegar (or 1 cup sauerkraut, drained and rinsed)
- Salt and freshly ground black pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Prep Ingredients: Core and chop cabbage. Dice onion and mince garlic. Slice kielbasa.
- Brown Meat & Sauté Aromatics: In a large Dutch oven or pot, cook kielbasa until browned. Remove and set aside, leaving fat. Add onion and sauté until softened (5-7 mins), then add garlic and cook for 1 minute more.
- Combine & Simmer: Add cabbage to the pot; it will wilt. Stir in crushed tomatoes, tomato paste, paprika, bay leaves, sugar, caraway (if using), salt, and pepper. Return kielbasa to pot. Add broth to barely cover. Bring to simmer, cover, and cook on low for 45-60 minutes, until cabbage is tender.
- Adjust Seasoning: Remove bay leaves. Taste and adjust salt, pepper, and sugar. Stir in apple cider vinegar (or sauerkraut) a tablespoon at a time until desired tang is reached.
- (Optional) Bake for Deep Flavor: For extra depth, transfer to a baking dish (if not oven-safe) and bake uncovered at 350°F (175°C) for 20-30 minutes until slightly browned.
- Serve: Let rest for 15 minutes before serving. Garnish with fresh dill or parsley if desired.
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins