Fry cabbage and Polish sausage in oleo in a kettle.
Let simmer 20 minutes until cabbage is tender.
Boil noodles in salted water.
Add drained noodles to cabbage.
Stir to mix well.
Cut cabbage and boil.
Cut sausage in large pieces.
Salt and pepper to taste.
Sprinkle a little red pepper to taste.
Cook about 1 hour on medium heat.
Turn down to low heat.
Cook 1 hour and let simmer on low heat.
Peel and slice potatoes; core cabbage and slice in 1/2-inch pieces.
Peel and slice onions; slice Polish sausage.
Layer potatoes, onions, cabbage, then Polish sausage.
Add another layer of everything, but end with cabbage this time.
Salt and pepper as you later.
Cook on High in microwave 20 minutes.
Let set 20 minutes.
Serve.
Place sliced cabbage in crock-pot.
Toss with diced potato, salt and caraway seed.
Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly.
Cover and cook on low setting for 6 to 10 hours (high setting for 2 to 4 hours).
Serve with boiled new potatoes.
Makes 4 servings, 3 1/2 quarts.
Place sliced cabbage in crockpot.
Toss with diced potato, salt and caraway seed.
Add sliced onion and Polish sausage.
Pour chicken broth over all; stir lightly.
Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours).
Drain and rinse sauerkraut.
Cut Polish sausage into 1-inch pieces.
Put in pan; add 1 cup water, apple, carrot and caraway seed.
Cook until meat, carrot and apples are done and very little juice left.
Slice Polish sausage 1-inch thick.
Put all ingredients in crock-pot or oven (375\u00b0) for 2 hours.
Saute the onions in the olive oil until brown (about 10 minutes).
Add the garlic and continue to cook for a minute or two.
Add the lentils and the sausage.
Add the water, bay leaf, salt (at least 1 teaspoon or to taste) and pepper. Stir to combine.
Bring to a boil, cover and turn down the heat to maintain a simmer. Cook for about 1 1/2 hrs or until lentils are tender.
Watch the pot to make sure there is enough liquid so that the lentils don't burn.
egrees.
Beat sour cream and milk together.
In a
In large skillet, add enough cooking oil to fry potatoes on medium heat without sticking.
Continue frying for about 15 minutes, adding onion, Polish sausage and chopped cabbage.
Salt and pepper to taste.
Continue frying until potatoes are done and cabbage is tender.
Cut cabbage into quarters and place into a decent sized
Start by cleaning your vegetables. Cut the cabbage and onion into six lengthwise slices. Cut potatoes crosswise into two pieces.
In a large pot layer your ingredients in this order: cabbage, potato and onion.
Pour chicken broth over the top of ingredients. Add salt and pepper to taste.
The final step is to add the polish sausage on top of the ingredients. Cover and cook over med. heat until desire tenderness.
Stir the ingredients so that you do not break the cabbage apart too much. So just be careful in stirring.
Peel potatoes and cut up.
Place in large pot.
Fill halfway with water.
Cut up cabbage and put in pot.
Cut Polish sausage in pieces and place in pot.
Cook for 1 hour on top of stove.
One meal altogether.
Wash and dice the potatoes (no need
Cook noodles per directions and set aside.
Melt butter and saute onion and sausage 8 to 10 minutes.
Add cabbage and saute 5 minutes. Stir in caraway seed, salt and pepper.
Stir in noodles and sour cream.
Heat through 5 to 10 minutes.
Slice sausage and lightly brown in skillet.
Remove sausage and add onion and cabbage and cook for approximately 5 minutes. Return sausage to skillet.
Sprinkle sugar, salt and pepper over mixture; toss and coat.
Then add vinegar, water and cornstarch mixture and simmer 20 to 30 minutes in a loosely covered skillet.
Slice sausage, potatoes, cabbage and onions into medium size chunks and combine in a large saucepan.
Stir in chicken broth, then add water until the meat and vegetables are covered with liquid.
Add salt and pepper and let simmer for 45 minutes or until potatoes are cooked.
Correct seasoning and serve.
Quarter the cabbage and cover with water.
Add carrots and cook until half done.
Next, add turnips, potatoes, onion and Polish sausage and cook until tender.
Salt to taste.
Serve with corn bread.
Serves 8.
Saute onion in butter in a Dutch oven over low heat until tender. Add flour, stirring until smooth. Cook 1 minutes, stirring constantly.
Gradually add water and vinegar; cook over medium heat, stirring constantly, until mixture thickens.
Stir in remaining ingredients. Reduce heat, cover and simmer for 20 minutes.
Melt butter in Dutch oven; add onion.
Saute until tender. Add flour, stirring until smooth.
Cook 1 minute, stirring constantly until mixture thickens.
Stir in remaining ingredients. Reduce heat, cover and cook until cabbage is done.