Monday, 29 December 2014

Kielbasa Stew with Cabbage & Sauerkraut

Everybody got through Christmas okay, I hope? Just New Year's to go, and then there's a lo-o-o-ng stretch of winter until anything exciting happens. Valentine's day was always a big celebration on our family for just this reason. I, however, am looking forward to some lack of excitement for a while. Put my feet up and read, while some stew bubbles on the stove.

Is there a quicker, easier, stew to make than this? It's hard to imagine. You can have it on the table in an hour, but it also keeps and re-heats well. You can also make it with leftover ham, smoked turkey chunks, or other kinds of lightly smoked cooked sausage. This is also one that can be made all winter. Versatile and delicious!

4 to 6 servings
50 minutes to an hour - 30 minutes prep time

Kielbasa Stew with Cabbage & Sauerkraut

1 large carrot
4 cups unsalted ham or chicken stock
4 medium potatoes
4 cups chopped green cabbage
1 large onion
2 to 4 cloves of garlic
1 tablespoon fat or mild vegetable oil
1 teaspoon sweet Hungarian paprika
1/2 teaspoon caraway or fennel seeds
freshly ground black pepper to taste
500 grams (1 pound) kielbasa sausage
2 cups sauerkraut

Peel the carrot and cut it into bite-sized pieces. Put them in a pot with the chicken stock, and bring to a boil. Wash, trim and cut the potatoes into bite-sized pieces, and add them to the carrots when they have cooked for about 5 minutes. Simmer steadily until the potatoes and carrots are barely tender.

Meanwhile, wash and chop the cabbage.  Peel and coarsely chop the onion. Peel and mince the garlic. Heat the oil in a large skillet, and add the onion; stir well and after a minute or two add the cabbage. Sauté the onion and cabbage until quite soft, and slightly browned in spots. Add the garlic, and the seasonings. Mix in well and cook for another minute or two.

Chop the kielbasa into bite-sized pieces and add them to the carrots and potatoes. Add the sautéed vegetables, and the sauerkraut. Simmer the stew for another 15 to 20 minutes, then serve.

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