This aromatic cabbage, sauerkraut, and sausage stew hails from Central Eurpoe and is also known as bigos. Serve with potatoes and rye bread for a traditional take on this dish, or for a lighter meal, with a fresh green salad.
|2 T||canola oil|
|12 oz||kielbasa (cut into 2-inch pieces)|
|1⁄2 lb||ham (smoked, cut into 1-inch cubes)|
|1⁄2||yellow onion (diced, about 1 cup)|
|2 clv||garlic (minced)|
|4 oz||mushrooms (cut into 1/2-inch slices)|
|1⁄2 lb||green cabbage (shredded)|
|1⁄2 lb||sauerkraut (drained)|
|1||apple (diced, about 1 1/2 cups)|
|1 cn||diced tomatoes (14.5oz)|
|1⁄2 t||black pepper|
In a large stockpot or Dutch oven, heat the canola oil over medium heat. Brown pieces of sausage and smoked ham. Add the onions and garlic and sauté for several minutes until the onion starts to soften. Add the remaining ingredients and stir well. Lower the heat, cover and continue to cook for 45 minutes. Stir every 10 minutes or so to prevent sticking. Serve hot.