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One-Pot Polish Kielbasa, Cabbage and Potato Stew

One pot Polish kielbasa stew simmers browned sausage, Yukon Gold potatoes and cabbage in a savory broth seasoned with caraway. The potatoes turn tender and the cabbage soft, with a splash of apple cider vinegar to finish.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Polish
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 14 oz Polish kielbasa fully cooked, sliced into 1/2-inch rounds
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 5 cups low-sodium chicken broth
  • 1 bay leaf
  • 0.5 tsp caraway seeds
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 green cabbage small (about 1 1/2 pounds), cored and chopped
  • 1 tbsp apple cider vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the kielbasa and cook for 4 to 5 minutes, turning occasionally, until browned.
  3. Transfer the kielbasa to a plate.
  4. Add the onion to the pot and cook over medium heat for about 4 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the potatoes, broth, bay leaf, caraway seeds, salt, and pepper.
  7. Bring the mixture to a boil over high heat.
  8. Cover and simmer over medium-low heat for 10 minutes.
  9. Stir in the cabbage and browned kielbasa.
  10. Cover and simmer for 12 to 15 minutes, until the potatoes are tender when pierced with a knife and the cabbage is soft.
  11. Remove the bay leaf.
  12. Stir in the vinegar.
  13. Serve hot.

Notes

Cut the potatoes into even 1-inch pieces so they cook at the same rate. Refrigerate leftovers for up to 3 to 4 days; freezer-friendly. For a vegetarian variation, use plant-based kielbasa and vegetable broth.