Gluten-Free Polish Sausage and Cabbage Stew (Kapusta)

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 175°C. Add the about 450 g of Polish sausage, sliced, and cook until browned on all sides, about 5 to 7 minutes. Use tongs to remove the sausage from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, chopped, and the 1 medium carrot, chopped, to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. The onion should look translucent and the carrot slightly tender.
3. 3Add the 2 cups of sauerkraut, rinsed and drained, the 4 cups of green cabbage, shredded, and the 1 medium apple, peeled, cored, and diced, to the pot. Cook for another 5 minutes, stirring often, until the cabbage begins to wilt slightly.
4. 4Pour in the 4 cups of chicken broth. Add the 1 bay leaf and the 1 teaspoon of caraway seeds. Stir everything together to combine.
5. 5Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, or until the cabbage is very tender when pierced with a fork. The broth should be bubbling very lightly.
6. 6Return the cooked about 450 g of Polish sausage to the pot. Stir to combine with the stew. Cover the pot again and let it simmer for an additional 15 minutes, allowing the sausage to heat through and the flavors to meld.
7. 7Remove the 1 bay leaf from the pot. Taste the stew and add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper as needed. Stir well before serving.

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