Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and dice the potatoes (no need to peel unless it's how you prefer them) and place them at the bottom of the slow cooker/crock pot. Two small potatoes approximately 450g total weight. | 2. Slice the sausage length ways and then cut into slices. I personally slice them in half again so the pieces are roughly the same size (or slightly larger) than the diced potato. Put the sausage on top of the potatoes in the pot. | 3. Finely dice the onion and add that on top of the sausage. | 4. Chop the cabbage and add that on top of the onion. | 5. Season with garlic, parsley and plenty of cracked black pepper. Don't add salt as the amount of salt coming from the sausage can vary. | 6. Prepare the chicken stock to make up 1 litre (the stock cubes I use are 1 cube per 500ml so I mix two) and pour the stock over the other ingredients. Again, I use reduced salt stock cubes. You can always add more salt later. | 7. Cook on high for 6 hours, medium for 8 hours or low for 10 hours (based on Morphy Richards slow cooker). Stir half way through to ensure everything gets a good 'submerging' or if you can't then closer to the finish time is fine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		sized	-	-	-	-
polish sausage	1/2			738.935	3.6947	31.9601	65.0988
onion	1			60.0	14.01	1.65	0.15
cabbage	1/2			11.125	2.5810000000000004	0.5696	0.0445
salt chicken stock cube	2		reduced	-	-	-	-
garlic				-	-	-	-
parsley				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.