Traditionally, this stew is served with potatoes and rye bread, and is often made a day ahead of time, allowing the flavors to mingle overnight. For a lighter meal, add a fresh green salad or lightly steamed broccoli, carrots or green beans.
SERVES: 4
Ingredients
- Vegetable oil – 2 TBSP
- Kielbasa, cut into 2-inch pieces – 12 ounces
- Smoked ham, cut into 1-inch cubes – ½ pound
- Yellow onion, diced – 1 large
- Garlic, minced – 2 cloves
- Mushrooms, cut in 1/2-inch slices – 4 ounces
- Green cabbage, shredded – ½ pound
- Sauerkraut, drained – ½ pound
- Apple, diced – 1
- Tomatoes, diced – 1 14.5 ounce can
- Allspice – ½ TSP
- Black pepper – ½ TSP
Directions
1. In a large stockpot or Dutch oven, heat the oil over medium heat.
2. Brown the pieces of sausage and smoked ham.
3. Add the onions and garlic and sauté for several minutes until the onion starts to soften.
4. Add the remaining ingredients and stir well.
5. Lower the heat, cover and continue to cook for 45 minutes.
6. Stir every 10 minutes or so to prevent sticking.
Serve hot.
Recipe Notes
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