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.




15 min


20 min


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