This traditionally fermented sauerkraut is packed with probiotics and a pleasant and nutritious addition to meats, sandwiches, and other dishes.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 clove garlic, or more to taste, minced
- 1 medium head cabbage, cut into squares
- 1 teaspoon white vinegar
- 1 teaspoon caraway seeds
- 1 teaspoon white sugar
- 1 pound kielbasa sausage, cut into chunks
- 1 (14.5 ounce) can stewed tomatoes (with garlic and olive oil)
- ¼ cup salsa
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
- Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
- Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.
- If you would like cabbage with a little more bite, add another teaspoon vinegar after it has finished cooking.
- Butter can replace the olive oil, if desired.
- Try smoked turkey in place of the kielbasa.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 716 mg |
| Sugars | 9 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made this pretty much as it was written except that I added the extra teaspoon of vinegar that someone had suggested and turkey kielbasa to keep the calories down a bit. It was super tasty!! I will definitely keep this one and use it again. It was hearty and comforting but not too heavy. Thank you!
Really good recipe. I didn’t use sausage but otherwise made it as written. Will be making it again.
Our favorite. Keep coming back to it!
Good, but not my favorite. A little boring, honestly.
Just took it to a potluck, and it was a real hit! Easy, good long term in crock pot, seasoning is nice. There are a few variables. I make my own sausage and salsa, cabbage heads very in size, etc.I have every reason to think they would all be very good.
Just took it to a potluck, and it was a real hit! Easy, good long term in crock pot, seasoning is nice. There are a few variables. I make my own sausage and salsa, cabbage heads very in size, etc.I have every reason to think they would all be very good.
Mom’s Polish Stewed Cabbage Haiku: “Ate with egg noodles. I used shredded coleslaw mix, instead of cabbage.” For a time-saver, I used a bag of coleslaw mix, but did everything else as written, although didn’t leave mine quite as long as 45 min. in dutch oven, only b/c I didn’t want the cabbage to turn to moosh. Maybe it was the vinegar and carraway seeds (two things that I haven’t used in all of the other cabbage/sausage recipes that I’ve had from AR), but something about this one didn’t appeal to us quite enough to want to make again. Daughter only wanted the buttered egg noodles and the kielbasa, and husband didn’t lunge at the leftovers the following day, so while we’re cabbagaholics in almost all its forms, it’s unlikely we’ll make this recipe again.