This dish, known in our family as “cabbage casserole” or simply “cabbagy stuff,” is one of our favorites. Technically, both of the names are incorrect, they make it sound like a veggie-only dish while in reality there is meat in it as well, and quite a lot of it – you use up a large Polish sausage. The “cabbagy stuff” is always a hit at family reunions, and when I don’t have much time to cook I often turn to this quick and tasty solution.

What you will need

1 medium to large pot

1 medium size cabbage

2-3 carrots

1 large Polish sausage (or, if you’ve got a pack of those smaller ones, use 4 or more)

1/3 cup of water

3 tablespoons of vegetable oil

1/2 cup of ketchup

1 or 2 chili peppers

1 teaspoon of salt

How to cook

Chop the cabbage, not so finely as you would to make cole slaw, but the pieces should not be too large, either. Peel the carrots and grate them. Put the cabbage and carrots into the pot, mix them, add water and vegetable oil. Cover the pot with a lid and let your vegetables simmer on low fire while you work on the Polish sausage.

Polish sausage needs to be cut into pieces as well. The way I do it is I first slice the sausage, and then cut each one of the round slices into 4 smaller pieces. When you are done with the sausage, dump the pieces into the pot and stir well. Add salt and ketchup, stir well again. Put in the chili peppers, burying them in the mass of veggies. Cover the pot again and let the dish simmer for 30 more minutes. I usually check on it once or twice during that time, stirring it, but it is not necessary.

Serving and Storing

When the casserole is done, find the chili pepper(s) and take them out so that nobody gets them in their serving. This casserole is served hot, it can go as a separate dish or a side dish. Many people I know like it with bread, so it is good to have a plate with some bread available. Leftovers can be refrigerated, they will keep well in the fridge for several days. They’ll need to be reheated before being served again.

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