aper towel.
Add the cabbage and 2 TBS water.
Grease a 9 x 13-inch casserole dish.
Layer sliced potatoes and chopped onion.
Shred cabbage and put on top.
Mix cream of celery soup with 1 can of water and pour on top of cabbage.
Cut sausage in chunks and arrange on top.
Cover and bake at 350\u00b0 for 1 1/2 to 2 hours.
Saute the sausage in a skillet over medium
arge skillet.
Remove the sausage with a slotted spoon and
Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
bowl. Place the potato skins flesh-side up on
ot on medium high, cook sausage, onion and bell pepper together
otal weight.
Slice the sausage length ways and then cut
Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!
Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.
n casserole dish the smoked sausage, potato, water, then all the dry
ot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the
nd wash outer leaves from cabbage; line a 13x9-inch baking
edium/high heat, saute sliced sausage in a bit of olive
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.
Saute the sausage in a large skillet, or med-large sized pot on high.
Once the sausage becomes browned, add the rest of your ingredients.
Reduce heat to medium, and cover.
Simmer until the cabbage and potatoes have cooked down, and are fork tender. Stir occasionally.
It should reduce by about half.
For filling, mix hamburger, sausage, onion, potato, rice and kraut all together.
Set aside.
Put head of cabbage in boiling water until the leaves are wilted.
Separate the leaves.
Put the filling in the leaves, rolling up.
Pin together with toothpicks. Put rolls in large pot.
Pour tomato-juice over them.
Let set overnight.
Cook 1 to 1 1/2 hours.
In a 4 - 6 quart slow cooker combine the sausage, onion, cabbage, potato, carrot, garlic, broth, thyme, bay leaf, vinegar and salt and pepper.
Cover and cook on high for 4 to 6 hours or on low for 5 to 7 hours, until vegetables are tender.
Discard the bay leave.
Taste and adjust seasonings, adding more salt, pepper and/or vinegar as necessary.
Cut sausage into bite-size pieces and brown in stew pot.
Cut cabbage and potatoes into bite-size squares.
Add to stew pot with sausage.
Add water, wine, ketchup, salt and pepper and Tabasco.
Simmer just until potatoes are done.
(Don't overcook or potatoes will fall apart).
In hot oil in large, heavy skillet over medium heat lightly brown sliced kielbasa.
Remove from pan, set aside.
To remaining fat in skillet add cabbage, potatoes and onion.
Stir-fry 2 minutes.
Sprinkle vegetables with flour, mix well.
Add water to chicken broth to make 1 1/2 cups.
Return sausage to skillet.
Add broth, vinegar, caraway, salt and pepper.
Bring to a boil, reduce heat and simmer, covered, 20 to 30 minutes or until potatoes are tender.
Yields 6 servings.