1 pound kielbasa, polish sausage, Kraft Genoa sausage cold cuts, leftover ham or any strong flavored smoked, etc. pork: sliced, diced, whatever to generous bite sized
4 garlic cloves, chopped
1 onion, cut in eighths and separated
3/4 cup flour, divided
1-2 tsp mixed herb seasoning
1 tsp coarse ground black pepper
Salt to taste as the meat and bouillon have salt
6 or more medium potatoes, in large dice (as needed 1-2 per person and 1 for pot)
1/2 cup vinegar, white or cider, divided
1-2 cups water or best, bouillon or stock, broth, any flavor
1-2 Tbsp caraway seeds
1/2-1 medium cabbage, quartered, eighthed or very large dice
Sour Cream or Tabasco – optional
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Let's Make It
Using a Dutch oven or other large covered pan, brown or reheat the meat to release the fats, sliced or cubed. Add the garlic and onions and continue cooking for 7-10 minutes.
Add 1/2 cup flour and stir as if making gravy. Add herbs and rest of flour layered in with potatoes as they're added. Add 1/4 cup of vinegar. Add water to a bit below the level of potatoes. Add caraway seeds. Cover.
Turn heat to medium-low. Prepare cabbage and put to the side. Do something else for about an hour, check and stir 2-3 times.
When the gravy is forming and the potatoes have gone a bit mushy, add the last vinegar, pepper and cabbage. Cover and cook about another 15 minutes. It is done. Have extra pepper and vinegar and even sour cream for dinners.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.