Ingredients with Measurements:
- 1 pound of smoked sausage, sliced
- 1 large onion, chopped
- 1 head of sour cabbage, chopped
- 3 cups of chicken broth
- 1 tablespoon of paprika
- 1 teaspoon of caraway seeds
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced sausage and cook until browned on both sides, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the chopped sour cabbage to the pot and cook for 10 minutes, stirring occasionally.
6. Add the paprika and caraway seeds to the pot and stir to combine.
7. Pour in the chicken broth and bring to a boil.
8. Reduce the heat to low and simmer for 30 minutes.
9. Add the cooked sausage back to the pot and simmer for an additional 10 minutes.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning sausage
- Low heat for simmering stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Kielbasa or any other smoked sausage can be used instead of the suggested sausage.
- Regular green cabbage can be used instead of sour cabbage, but the flavor will be different.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a dollop of sour cream to each serving for a creamier texture.
Tips and tricks:
- Be sure to chop the sour cabbage into small pieces to ensure even cooking.
- If the stew is too sour for your taste, add a pinch of sugar to balance the flavors.
- This stew tastes even better the next day, so consider making it ahead of time.
Storage instructions:
- Store any 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 warmed through.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley or dill can be sprinkled on top of each serving for added flavor.
Pairings:
- This stew pairs well with a light-bodied red wine, such as Pinot Noir.
Suggested side dishes:
- Mashed potatoes or crusty bread make great side dishes for this stew.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth to thin it out.
- If the stew is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sour cabbage stew is a traditional dish in many Eastern European countries, including Poland, Hungary, and Romania.
Flavor profiles:
- This stew has a tangy and slightly sour flavor from the sour cabbage, which is balanced by the smoky flavor of the sausage and the warmth of the paprika and caraway seeds.
Serving suggestions:
- Serve this stew as a main course for a cozy winter dinner.
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Region: Polish