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.