Kielbasa and Cabbage come together to form a perfect Polish summer hunter's stew. It's 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.
In a large braising pan or cast iron skillet, add one tablespoon of olive oil and chopped onion. Cook for 3-4 minutes until translucent;
Add shredded carrot and chopped cabbage, broth, tomato paste, caraway seeds, and bay leave. Mix well, cover and cook for about 20 minutes. Make sure that all cabbage is covered. If not, add more broth or water;
Check if after 20 minutes the cabbage is soft. If not, cook for a little longer until all cabbage is cooked through and soft. Season with salt and pepper to your liking;
In the meantime, heat up another tablespoon of oil in the cast iron skillet, add sliced kielbasa and cook for a few minutes on each side until golden brown;
Once your cabbage is cooked, add cooked kielbasa;
In a separate pan add flour and cook for about 2 minutes, add the last tablespoon of oil and mix; Add about a cup of broth from cabbage pot, mix well; Add the mixture to the cabbage pot and combine; Let cook for two-3 minutes. Add dill and serve.