Smoky Kielbasa and Cabbage Stew

Servings: 6 · Prep: 20 min · Cook: 60 min · Total: 70 min

Ingredients

• 1 1/4 pounds Fully cooked smoked pork kielbasa
• 1 pound Green cabbage
• 1 1/2 pounds Yukon Gold potatoes
• 8 ounces Carrots
• 1 medium Yellow onion
• 5 cups Low-sodium chicken broth
• 2 teaspoons Smoked paprika
• 1 tablespoon Olive oil
• 3 cloves Garlic
• 1/2 teaspoon Ground black pepper
• 1 tablespoon Apple cider vinegar
• 1/4 teaspoon Fine salt

Equipment

Measuring Cups; Measuring Spoons; Cutting Board; Chef’s knife; Fork; Plate; Spoon; Vegetable peeler; pot; food thermometer; produce brush; measuring cups; measuring spoons; cutting board; chef’s knife; fork; plate; spoon; vegetable peeler

Steps

1. Prepare the vegetables and kielbasa. 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.
   • 1 pound cabbage
   • 1 1/2 pounds potato
   • 8 ounces carrot
   • 1 Count onion
   • 3 Count garlic
   • 1 1/4 pounds kielbasa

   Use a stable cutting board and keep fingers clear of the knife.

2. Brown and reserve the kielbasa. 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.
   • 1 tablespoon olive oil
   • 1 1/4 pounds kielbasa

   Add the kielbasa carefully to the hot oil to limit splattering.

3. Soften the onion, carrots and cabbage. 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.
   • 1 Count onion
   • 8 ounces carrot
   • 1 pound cabbage
4. Add garlic, paprika and broth. 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.
   • 3 Count garlic
   • 2 teaspoons paprika
   • 5 cups chicken broth

   Pour the broth slowly to limit splashing from the hot pot.

5. Add the potatoes and loosen browned bits. 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.
   • 1 1/2 pounds potato
   • 1/2 teaspoon Ground Black Pepper
6. Simmer until the vegetables are nearly tender. 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.
7. Return the kielbasa and finish simmering. 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.
8. Thicken the stew with mashed potatoes. 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.
   • 1 1/2 pounds potato

   Avoid splashing the hot stew when returning the mashed potatoes to the pot.

9. Season and serve. 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.
   • 1 tablespoon apple cider vinegar
   • 1/4 teaspoon salt

https://plumtally.com/recipes/smoky-kielbasa-and-cabbage-stew-rhf7z9btb0rc