Mom’s Polish Stewed Cabbage
Frequently, my mother would present a delectable Polish dish featuring cabbage. Our preferred serving style included a dollop of sour cream, and occasionally, we enjoyed it over mashed potatoes. While the dish can be prepared with just cabbage, I like to enhance the flavor by adding kielbasa or smoked turkey. The result is absolutely delicious.
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 clove garlic, or more to taste, minced
- 1 medium head cabbage, cut into squares
- 1 teaspoon white vinegar
- 1 teaspoon caraway seeds
- 1 teaspoon white sugar
- 1 pound kielbasa sausage, cut into chunks
- 1 (14.5 ounce) can stewed tomatoes (with garlic and olive oil)
- ¼ cup salsa
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
- Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
- Stir sausage, tomatoes, and salsa with the cabbage mixture, season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.
Notes
- If you would like cabbage with a little more bite, add another teaspoon vinegar after it has finished cooking.
- Butter can replace the olive oil, if desired.
- Try smoked turkey in place of the kielbasa.
Nutrition
Calories: 273kcalCarbohydrates: 17gProtein: 10gFat: 19gSaturated Fat: 6gCholesterol: 38mgSodium: 716mgPotassium: 580mgFiber: 5gSugar: 9gVitamin C: 50mgCalcium: 90mgIron: 2mg
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