This Polish-American sausage-cabbage-potato casserole recipe is a one-pot dish that comes together quickly and is perfect for tailgating, Super Bowl parties, and informal entertaining. It's even better reheated, so it's perfect for school night dinners. If push came to shove, I suppose you could call it zapiekanka z kielbasa, kapusty, ziemniaków, but it's really something I came up with on the fly. This can be as rugged as you like -- leave the potatoes and apples unpeeled -- or soignée. Either way, it's a winner.
- 1 tablespoon butter
- 2 large onions (coarsely chopped)
- 1 medium head cabbage (coarsely chopped or shredded)
- 2 apples (red-skinned, cored and sliced 1/2-inch thick, peels can be left on, if desired)
- 2 large potatoes (russet, peels can be left on if desired, parboiled for 5 minutes, save the cooking water, and coarsely chopped)
- 1 tablespoon seasoning (Vegeta or Maggi)
- Pinch black pepper
- 1 tablespoon caraway seeds (or to taste)
- 1 pound smoked Polish sausage (skin removed, if desired, cut into 6 pieces and scored diagonally 3 times)
In a large, dutch oven or skillet with a lid, sauté onion in butter over medium heat until translucent. Then, without stirring, add cabbage and sprinkle evenly with Vegeta or Maggi seasoning. Add apples, caraway, and pepper without stirring. Top with sausage and 1 cup of the cooking water from potatoes. Cover. When the water begins to boil, reduce heat and simmer 10 minutes.
Uncover and mix all ingredients together. Replace cover and simmer 10 minutes more. Remove the cover and test for doneness of the cabbage. If there are too many juices, cook over low heat until reduced. But the pan juices are delicious when sopped up with rye bread.