Every bite is a celebration of heritage and home cooking. It’s the kind of food that not only feeds the body, but nourishes the soul with its hearty flavours and homely warmth. This recipe for Polish sausage and cabbage is a bridge to the old world, a nod to a culinary tradition that has comforted families for generations.
Ingredients:
- 24 oz. fully cooked Polish sausage
- 12 oz. beer
- Water (to taste)
- 1 head of cabbage, coarsely chopped
- 1/2 head of red cabbage, coarsely chopped
- 3/4 tsp caraway seed
- 1 teaspoon sugar
- 1 teaspoon of salt
Method of preparation:
Place the chopped cabbage and red cabbage in a large saucepan. Add enough water to cover half of the cabbage.
Stir in the caraway, sugar and salt.
Bring to the boil, then reduce the heat and simmer until the cabbage is tender, about 15-20 minutes.
Cut the Polish sausage into bite-sized pieces and add to the pot.
Add the beer to the pot to make a rich, flavourful stock.
Continue to cook until the sausage is cooked through and the flavours have melded, about 10-15 minutes more.
Pour off any excess liquid and serve hot. Serve with crusty bread or potatoes.
