- Servings: 4
This is my version of this famous Polish stew.
My mother used to cook it the traditional way, using both sauerkraut (fermented cabbage) and fresh white cabbage, carrots and dried wild mushrooms.
The original recipe Includes also the use of various kinds of meat (pork, beef, chicken, duck, turkey, charcuterie…)
My version uses only fresh white cabbage, smoked bacon lardons, Polish garlic sausages, mushrooms, carrots and apples.
You can use turkey sausages and charcuterie instead of the pork ones or just keep it vegetarian.
- Half medium size white cabbage
- 2 carrots
- 1 onion
- 2 or 3 garlic cloves
- 2 apples
- 2 tbsp of tomato paste
- 3 or 4 tbsp of cider vinegar
- 2 or 3 tbsp of brown sugar
- 3 or 4 bay leaves
- White pepper and black peppercorns
- Dried porcini and/or fresh chestnut mushrooms (optional)
- Meats: 200g of smoked bacon lardons and polish sausages
Cut the cabbage into rough slices, including the ribs. Peel and slice the onions, the garlic, the carrots and the apples.
Soak the dried porcini in hot water and/or slice the fresh mushrooms (if using any).
Heat some olive oil in the pot and fry the lardons then the onions and the garlic followed by the mushrooms, the carrots, the apples, the cabbage, the tomato pate, the spices and the bay leaves.
Add about one cup of stock or water and let the stew simmer on low heat. Add the sausages (whole or sliced) halfway . Few minutes before the end, add the sugar and vinegar to obtain the perfect sweet and sour taste. It is ready when most of the liquid has evaporated.
Serve with mashed or sautéed potatoes.