Kapusta (Braised Cabbage) with Smoked Sausage (Gluten-Free)

Ingredients

• 1 medium head Cabbage, shredded
• 1 pound Smoked Sausage, gluten-free
• 1 medium Onion, chopped
• 1 medium Carrot, grated
• 2 tablespoons Tomato Paste
• 1 cup Vegetable Broth
• 1 teaspoon Caraway Seeds
• 1 Bay Leaf
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is 350°F (175°C).
2. 2Add the 1 medium onion, chopped, and the 1 medium carrot, grated, to the pot. Cook, stirring occasionally, for 5 minutes, or until the vegetables have softened and the onion is translucent.
3. 3Add the 1 pound of gluten-free smoked sausage, sliced, to the pot. Cook for another 5 minutes, stirring occasionally, until the sausage is lightly browned on the edges.
4. 4Add the 1 medium head of cabbage, shredded, the 2 tablespoons of tomato paste, the 1 cup of vegetable broth, the 1 teaspoon of caraway seeds, and the 1 bay leaf to the pot. Stir everything together well to combine.
5. 5Season the mixture with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir again.
6. 6Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 45 to 60 minutes. Stir occasionally to prevent sticking. The cabbage is done when it is very tender and has a deep, sweet flavor. The total cooking time should be between 45 and 60 minutes.
7. 7Before serving, carefully remove and discard the 1 bay leaf from the pot. Serve the Kapusta warm.

Substitutions

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