Prep 15 mins
Cook 10 hrs
Heart and soul food ! A great dish to come home to on a cold winter night. I love it with butter, salt and fresh ground pepper and sliced crusty rye bread.
- 2 medium baking potatoes, peeled and diced
- 1 head cabbage, roughly chopped
- 1 large onion, thinly sliced
- 1⁄4 teaspoon caraway seed
- 1⁄8 teaspoon fresh coarse ground black pepper
- 1 large bay leaf
- 1 1⁄2 lbs smoked kielbasa, cut into 1 1/2 inch chunks
- 1 (14 ounce) can beef broth
- Place potatoes in the bottom of a crock pot, top with cabbage then onion.
- Sprinkle with caraway and pepper and top with bay leaf.
- Add kielbasa and pour broth slowly all over the surface.
- Cover and cook on low, 8-10 hours.
I am rating this dish 5* based on the wonderful taste even though I had some problems with the recipe. I cooked on high as directed, but the sausage was beginning to turn black after 4 hours. So I turned to low and finished cooking for a total of 7 hours. The meat was too done, and it did not look pretty....but the taste was great. DH LOVED this stuff. He even relished the leftovers the next night, and then had another bowl as a snack before he went to bed. I did use about 3 pounds of sausage, but otherwise followed the recipe. I will make again, but cook on low. Also this makes more than 4 servings.
This was a failure. The recipe didn't state a crockpot size. Mine is 4 quart I think. I have never had a problem with a recipe being too large for it unless the recipe stated it was for 5 quarts or more. There was way too much cabbage so I took about 1/3 of the cabbage and potato out and used only 1 lb. of kilebasa. I used a full can of broth. I got home from work 8 hours later and the kielbasa is black. The whole think looks awful. I love kilebasa and cabbage so I will look for a non-crock pot recipe for it. Sorry, if I had been home I could have rescued it after 4 hours or so and we would have had a nice dinner.
This was a tasty and easy to put together weeknight meal. Mine was done after 6 hours on low.