Polish Sausage with Red Cabbage

Polish Sausage With Red Cabbage

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Sarah Ford


Great comfort food for a cold night! My husband begs for this. It's easy to prepare and very filling.


★★★★★ 1 vote

10 Min
45 Min


  • 1 1/2 tsp
    maggi extract
  • ·
    sugar and lemon juice to taste
  • ·
    salt and pepper to taste
  • 1 Tbsp
  • 1 1/2 tsp
  • 1 c
    red wine (or strong broth)
  • 1
    polana's old country sausage-starowiejska or 6 polana's polish-style veal wieners
  • 1 small
    head of red cabbage
  • ·
    sour cream

How to Make Polish Sausage with Red Cabbage


  1. Shred cabbage, blanche, and sprinkle with lemon juice or vinegar to restore color. Brown the butter, blend in flour, and slowly add the wine, stirring until smooth. Add cabbage, season with salt, pepper, Maggi extract, sugar and lemon juice to taste, and simmer tightly-covered for about half an hour. When nearly done, add the sausage, cover, and continue simmering for another 15 minutes.
    Serves 4. (Meat may be added in greater proportion to cabbage, if desired.) Tastes great with sour cream dolloped on top!
  2. Can be enjoyed alone, but I recommend serving with meat, cheese, and/or mushroom pierogies or uszka, which I submerge in the bowl with the cabbage, sausage, and broth.

Printable Recipe Card

About Polish Sausage with Red Cabbage

Course/Dish: Pork
Hashtags: #comfort #polish

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