Kayem Recipes - Cabbage and Fresh Kielbasa — a Frank Monkiewicz family recipe

Traditional Polish recipe made with fresh kielbasa and cabbage, also called Kapusta. Great served with horseradish or mustard.

Serves 8

Cook time: 45 minutes

Ingredients

2 pounds Kayem Fresh Kielbasa, cut diagonally into 2" slices

2 tablespoons oil

1 large onion, thinly sliced

1 large head green cabbage, thinly sliced

1/2 cup juice from sweet pickles

1 medium can of sauerkraut, drained

2 teaspoons caraway seeds (or to taste)

Salt and pepper, to taste

Add 2 tablespoons of oil to a heavy sauce pot and heat over medium heat. Brown sliced kielbasa on both sides, stirring as needed. Remove kielbasa from pan and set aside; do not drain oil from pan.
Fry the sliced onions in the pan until translucent. Return kielbasa to the pot.
Add the cabbage and sweet pickle juice. Cover and cook about 10 minutes until al dente.
Add sauerkraut and caraway seeds.
Cook at least 30 minutes more on low heat covered (so that you don’t lose the pan juices). Season with salt and pepper to taste.

DO use tongs. DON'T pierce the casing. When you lose the juice, you lose the flavor!