POLISH SUMMER HUNTER’S STEW made from young cabbage, that is at its peak at the begging of the summer, with the addition of smoky Polish sausage and fragrant dill. It makes for a delicious European treat.
Cabbage | Carrot | Onion Kielbasa | Olive Oil | Dill Tomato Paste | Caraway Seeds Bay Leaf | Flour | Veggie Broth
Cook onion until translucent. Add shredded carrot and chopped cabbage, broth, tomato paste, caraway seeds, and bay leaf. Mix, cover, and cook for about 20 minutes.
Cook until all cabbage is cooked through and soft. Season to your liking. Heat up more oil, add sliced kielbasa and cook for a few minutes on each side until golden brown.
Add cooked kielbasa to the cabbage. In a separate pan cook flour for about 2 minutes, add oil and broth and mix well. Add the mixture to the cabbage pot and cook for 3 minutes.
Add dill and serve.