Kapusta z Kielbasa (Polish Braised Sauerkraut with Kielbasa and Potatoes)

Method

1. 01

   Put the potato chunks in a pot, cover with cold water by about 2 cm (1 inch), and add 1 tsp salt. Bring to a boil, then simmer until just tender when pierced, 12 to 15 minutes. Drain and set aside.

2. 02

   While the potatoes cook, set a wide heavy skillet or Dutch oven over medium-high heat. Add the kielbasa slices in a single layer (use 1 tbsp oil only if the pan looks dry). Sear until well browned on both sides, 6 to 8 minutes total. Move the sausage to a plate and leave the fat that melted out in the pan (render).

3. 03

   Lower the heat to medium. Add the sliced onion to the pan and cook, stirring, until soft and golden at the edges, 8 to 10 minutes. Stir in the garlic and cook 30 seconds.

4. 04

   Add the drained sauerkraut and the shredded fresh cabbage if using. Stir to coat in the onion fat, then pour in 240 ml stock. Add the bay leaf, caraway if using, black pepper, 1/2 tsp salt, and the sugar if the kraut tastes very sharp. Bring to a simmer.

5. 05

   Cover and cook over medium-low heat for 20 to 25 minutes, stirring once or twice. Stop when the cabbage is tender and most of the sharp raw edge is gone. If the pan is swimming in liquid, uncover it for the last 5 minutes. You want it moist, not soupy.

6. 06

   Return the seared kielbasa and the drained potatoes to the pan. Fold gently so the potatoes stay in large pieces. Warm through 3 to 5 minutes. Taste and adjust salt and pepper. Remove the bay leaf. Stir in 1 tbsp butter and most of the chopped dill if using.

7. 07

   Serve hot in a wide bowl with a little more dill on top. Black bread or boiled potatoes on the side are traditional if you skipped potatoes in the pan.