Recipe by Lorac
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.
Top Review by Linda B
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.
- 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