Polish Sausage Stew


  • 1 tbs vegetable oil
  • 1 and 1/2 to 2 lbs cooked polish sausage, halved length wise then sliced
  • 1 large onion, halved and sliced
  • 1/2 lb fresh mushrooms, sliced
  • 1 red or yellow bell pepper, cut into thin strips
  • 2 coves garlic, minced
  • 4 cups chicken stock
  • 2 cups shredded cabbage
  • 1 cup dry lentils, rinsed and drained
  • 2 tbs rice vinegar
  • 1 tbs brown sugar
  • kosher salt and black pepper to taste
  • 1 tsp caraway seed
  • In a large stock pot heat the oil over medium heat.
  • Cook the sausage, onion, mushrooms, pepper strips and garlic for about 5 minutes, stirring frequently.
  • Add the chicken stock, cabbage, lentils, vinegar, brown sugar, then season with salt and pepper.
  • Add the caraway seed, then bring to a boil. Once boiling, reduce the heat to medium low, cover and simmer for about 20 minutes or until the vegetables and lentils are tender.

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