Kielbasa z Kapusta

Ingredients

• 300 g Smoked Kielbasa
• 400 g Sauerkraut
• 300 g White Cabbage
• 1 pcs Onion
• 3 pcs Garlic
• 2 tbsp Butter
• 2 pcs Bay Leaf
• 4 pcs Allspice
• 1 tsp Marjoram
• 0.5 tsp Black Pepper
• 1.5 tsp Salt
• 250 ml Chicken Stock
• 2 tbsp Dill
• 1 tsp Apple Cider Vinegar

Method

1. Thinly slice {onion} and {garlic}, and finely shred {white_cabbage} so it softens evenly in the braise.
2. Pat {smoked_kielbasa} dry so it browns well, then sear it in a large Dutch oven over medium heat until lightly caramelized on both sides.
3. Add {butter} to the same pot over medium heat, then add the prepared {onion} with a pinch of {salt} and cook for several minutes until soft and golden. Stir in the prepared {garlic} for the last minute until fragrant.
4. Add {sauerkraut} and the prepared {white_cabbage} to the pot, season again with {black_pepper} and a little more {salt}, then add {bay_leaf}, {allspice}, and {marjoram}. Pour in {chicken_stock} and let it come to a gentle simmer, scraping up any browned bits for deeper flavor.
5. Return {smoked_kielbasa} to the pot, cover, and braise over low heat until the cabbage is tender, the broth is lightly reduced, and the flavors meld. Taste and adjust with more {salt} if needed.
6. Remove {bay_leaf} and {allspice}, then stir in {apple_cider_vinegar} to brighten the richness. Fold through {dill} just before serving so it stays vivid and fresh.