Mom's Polish Stewed Cabbage recipe

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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

Nutrition Info

273.1 calories
carbohydrate: 17.4 g
cholesterol: 37.5 mg
fat: 19.2 g
fiber: 4.5 g
protein: 9.7 g
saturatedFat: 5.8 g
servingSize: -
sodium: 716 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

My mother often served a delicious Polish dish made with cabbage. We always topped ours with a dollop of sour cream and sometimes served this over mashed potatoes. You can make this just using the cabbage, but I add kielbasa or smoked turkey for additional flavour. Delicious.

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