Kielbasa and Cabbage - Summer Hunter's Stew

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 cabbage (young, cut into small pieces)

1 carrot (medium, shredded)

1 onion (yellow, medium, chopped)

2 cups kielbasa (sliced)

3 tbsp olive oil

1 tbsp tomato paste

2 tbsp dill (fresh, chopped)

1/2 teaspoon caraway seeds

1 bay leave

1,5 tbsp flour

2 cups vegetable broth

Directions

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.

Nutrition

• Serving Size: 3 cups
• Calories: 361 kcal
• Total Fat: 27 g
• Saturated Fat: 8 g
• Cholesterol: 55 mg
• Sodium: 1060 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 13 g