Entrees > Poland > Sausage & Cabbage >
Sausage & Cabbage
Kielbasa z kapusta Wloska
1 small head cabbage, sliced
1 large onion, sliced
2 TBS bacon drippings
10 oz. Polish Sausage (Kielbasa), sliced
2-1/2 TBS flour
Salt to taste
1/2 tsp. sugar
1 TBS lemon juice
Place cabbage in a large pot with a small amount of boiling water. Bring to a boil again. Cover and simmer for about fifteen minutes. In a skillet, fry onions in bacon drippings until they are golden in color. Add the remaining drippings and sausage; cook for about four minutes more. Add the sausage to the cabbage (leaving the drippings in the skillet), and simmer for another ten minutes. Add the flour to the drippings still in the skillet, and fry for a few minutes. Thin the mix with liquid from the cabbage pot, and then add mixture back in with the cabbage. Bring to a boil again. Add salt, sugar and lemon juice. Serve.
Related Link:
Food Fare Culinary Collection: Polish Kuchina
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