Polish Sausage Stew
Ingredients
| 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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