Polish-style pan-fried Sausage and Cabbage

Ingredients

• 3 Polish Silesian sausage, approx. 300g
• 1 sweetheart cabbage, approx. 500g
• 1 small carrot
• 1 white onion
• 2 garlic cloves
• 1 tbsp butter
• approx. 300ml of water
• a pinch of salt
• a pinch of black pepper
• a pinch of thyme
• a pinch of caraway seed
• 1 tsp of ground paprika
• 1 -2 tbsp tomato purée
• 1 tbsp white vinegar
• 1 tbsp oil
• a handful of fresh parsley

Method

Cut the sausage lengthwise, slice it, and set aside.

Cut the cabbage in half, remove the core, and chop.

Peel the carrots, cut them lengthwise, then into thin slices.

Peel the onion and chop it finely.

Peel and mince the garlic.

In a deep frying pan, sauté the cabbage, onion, and carrot in butter for about 3-4 minutes.

Add 100ml of water gradually to prevent burning, and cook over medium heat.

Stir occasionally until the cabbage and carrots soften, then add the spices (salt, black pepper, thyme, caraway seed, and ground paprika), minced garlic, and tomato purée.

Add 1 tsp of vinegar.

Keep stirring.

Pour in another 100ml of water and simmer, covered.

In the meantime, in a separate small pan, heat the oil and fry the sausage, stirring frequently until it is golden brown all over, around 8 minutes.

Add the sausage to the cabbage and mix it all together.

Taste and adjust the seasonings if needed.

Add the final portion of water (100ml).

Continue cooking, covered, on low-medium heat for about 10 minutes, stirring from time to time.

Once cooked, place a portion on a plate and chop some fresh parsley to garnish on top.

Serve with crusty bread or mashed potatoes for a fine meal.