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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 3 quart stock pot: | 2. • Brown the kielbasa, remove and cut into bite size portions then return to pot. NOTE: While browning the sausage you made need to add a small amount of oil to aide in browning. | 3. • Slice onion into shreds and add to pot. | 4. • Slice mushrooms and add to pot. | 5. • Sauté sausage, onion and mushrooms at medium / med low heat for approximately 10 minute in the oils in the pot left by the browning of the sausage. | 6. • While sautéing sausage, onions and mushrooms, prep the cabbage by slicing into long thin shreds. | 7. • Add the cabbage to the sauté mix and continue to sauté. | 8. • Add the caraway seed. | 9. • Salt and pepper to taste. | 10. • Add enough chicken broth to cover the ingredients in the pot plus. | 11. • Stir in the tomato paste. | 12. • Bring to a boil, and then reduce to a simmer. Simmer for approximately 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1/2			-	-	-	-
kielbasa	2	lbs		2050.24	35.3802	118.8413	159.6647
mushroom	8	ounces		77.1106	15.3994	5.0802	1.1113
chicken broth	2 -3	cups		0.0	0.0	0.0	0.0
caraway seed	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
salt				-	-	-	-
pepper				-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
onion	1			44.0	10.274000000000001	1.21	0.11

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