- 1 medium onion, sliced
- 2 tablespoons butter
- 8 cups shredded cabbage
- 1 pound Johnsonville® Polish Kielbasa Split Rope Sausage, cut into 1/2-inch slices
- 1 can (14-1/2 ounces) stewed tomatoes
- 1/2 cup water
- 4 teaspoons caraway seeds
- 1 teaspoon paprika
- In a Dutch oven, saute onion in butter. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until cabbage is tender. Serve with a slotted spoon. Yield: 10 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Old-World Kielbasa
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"This is a tasty quick Fall dish. I often cut the cabbage to 4 cups (for a smaller crowd), but I still leave the other ingredients the same -- especially the caraway seeds - which give it so much flavor. One other thought: My brother has diverticulitis (which means he can't eat seeds), so you can pulverize the seeds in a blender & then continue with recipe. Add the ground seeds to taste....but then at least you get to keep the great flavor!"
"No wonder she has been making this for 70 yrs. It's wonderful! My family loved it! I also thin sliced potatoes and added it to the pot to make it a one dish meal."