After making golabki this weekend, I had enough cabbage left over to make a large bowl of cole slaw. The only problem? The cabbage had already been boiled. So we started throwing together whatever sounded good, and this amazing dish came out of it. Come fall or winter, this will be made a few more times for sure. The amounts are all approximate, just keep tasting and adding what you like.

A cabbage-sausage stew that will warm your belly.

  • Chopped cabbage, equivalent to one small head
  • Five Polish sausages, cut into disks or chunks
  • Bacon, as much as you want
  • 1 cup stock (venison, beef, pork, chicken, whatever you have)
  • 1/2 cup apple cider vinegar
  • 2 tsp. crushed red pepper flakes
  • Salt and pepper to taste

Put everything into into a large saute pan, laying the bacon on last. Cover and cook on low heat for 30-40 minutes, stirring every 10 minutes or so. Cut up the bacon into 1-inch pieces once it cooks up a bit. Serve with more fresh-crushed black pepper.