Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 pound of kielbasa, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups of chicken broth
- 1 can of diced tomatoes (14.5 ounces)
- 1 tablespoon of paprika
- 1 teaspoon of caraway seeds
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced kielbasa and cook until browned, stirring occasionally, for about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, stirring occasionally, for about 3 minutes.
4. Add the chopped cabbage to the pot and stir to combine with the kielbasa, onion, and garlic.
5. Pour in the chicken broth and diced tomatoes, and add the paprika, caraway seeds, bay leaf, salt, and pepper.
6. Stir everything together and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the cabbage is tender.
8. Remove the bay leaf and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat to brown kielbasa and sauté onion and garlic
- Low heat to simmer the stew
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Total fat: 23g
- Saturated fat: 8g
- Cholesterol: 60mg
- Sodium: 1200mg
- Total carbohydrates: 15g
- Dietary fiber: 5g
- Sugars: 8g
- Protein: 14g
Substitutions for ingredients:
- You can use any type of sausage instead of kielbasa.
- You can use beef or vegetable broth instead of chicken broth.
- You can use fresh or canned tomatoes instead of diced tomatoes.
Variations:
- Add chopped potatoes to the stew for a heartier meal.
- Add sliced carrots or bell peppers for more color and flavor.
- Use smoked paprika instead of regular paprika for a smokier taste.
Tips and tricks:
- To make the stew thicker, add a tablespoon of flour to the pot before adding the chicken broth.
- If you prefer a spicier stew, add a pinch of cayenne pepper or red pepper flakes.
- Serve the stew with crusty bread or over rice or mashed potatoes.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in bowls with a dollop of sour cream and chopped fresh parsley on top.
Garnishes:
- Sour cream
- Chopped fresh parsley
- Crusty bread
Pairings:
- Serve the stew with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Mashed potatoes
- Rice
- Crusty bread
Troubleshooting advice:
- If the stew is too watery, remove the lid and let it simmer for a few more minutes to evaporate some of the liquid.
Food safety advice:
- Make sure the kielbasa is cooked through before adding the other ingredients to the pot.
- Store the leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Cabbage and kielbasa stew is a traditional Polish dish that has been enjoyed for centuries.
Flavor profiles:
- Savory, smoky, and slightly sweet
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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Region: Polish