Smoky Kielbasa and Cabbage Stew

Wash your hands and clean the work surface. Remove damaged cabbage leaves, then rinse the cabbage, carrots and potatoes under running water; scrub the potatoes with a produce brush and dry the vegetables. Core the cabbage and cut it into roughly 1-inch pieces. Cut the unpeeled potatoes into 1-inch chunks. Peel the carrots and cut them into 1/2-inch rounds. Peel and chop the onion, and mince the garlic. Halve the kielbasa lengthwise, then slice it crosswise into thick, 3/4-inch half-moons.

Heat the olive oil in the heavy pot over medium-high heat. Add the kielbasa in two batches and brown for 8–10 minutes total, turning occasionally. Transfer all the browned kielbasa to the plate and reserve it for the whole pot of stew. Leave the rendered fat in the pot.

Reduce the heat to medium. Add the onion and cook for 3 minutes, stirring frequently. Add the carrots and cabbage and cook for 5 minutes, stirring until the cabbage begins to soften and settle.

Stir in the garlic and cook for 30 seconds. Reduce the heat to low, add the smoked paprika and stir for about 20 seconds, just until fragrant. Immediately pour in the chicken broth so the paprika does not scorch.

Add the potato chunks and black pepper. Scrape the bottom of the pot with the wooden spoon to release the browned bits. Press the vegetables gently into the broth; the liquid should nearly cover them, with a few pieces protruding.

Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a steady, gentle simmer. Partially cover and simmer for 15–25 minutes, stirring occasionally, until the potatoes and carrots are nearly tender.

Return all the reserved kielbasa and its collected juices to the pot. Simmer for a further 10 minutes, partially covered, until the sausage is hot throughout and the potatoes and carrots are easily pierced with a fork. The total simmering time should be approximately 25–35 minutes.

Transfer about six potato chunks to the plate and mash them with a fork. Stir them back into the stew and simmer uncovered for 2 minutes. Keep most of the potatoes and all the substantial sausage pieces intact; the finished stew should be brothy but lightly thickened.

Stir in the apple cider vinegar. Taste before adding salt, since the kielbasa and broth already contribute plenty. Add the measured 1/4 teaspoon salt only if needed. Divide the stew among six bowls and serve hot.