Kale with Krakow sausage
4 servings
50 minutes
Leafy cabbage with Krakow sausage is a traditional Polish dish that combines the tenderness of cabbage leaves with the rich smoky aroma of Krakow sausage. Historically, it traces back to rural Polish recipes using simple yet hearty ingredients. Boiled cabbage becomes tender by absorbing the flavors of garlic and onion, while fried Krakow sausage adds spicy notes. A light tang from apple cider vinegar completes the composition, making the dish balanced. It serves as an ideal side or standalone dish that warms in cold weather and pairs well with potatoes or fresh bread.
1
Boil 2 liters of water, add 1.5 teaspoons of salt. Chop the cabbage leaves coarsely, place them in a pot, and boil for 10 minutes until soft. Then drain the water using a colander and rinse the cabbage with cold water. Squeeze out all the excess moisture by hand.
- Salt: 1.5 teaspoon
- Kale: 900 g
2
In a 30 cm diameter skillet, melt the butter over medium heat, then add the sliced sausage and fry for about 8 minutes. Then transfer it to a paper towel.
- Butter: 2 tablespoons
- Krakow sausage: 120 g
3
In the same skillet, sauté the chopped onion for 5 minutes until soft. Add the minced garlic and cook for another half minute. Then add the cabbage, stir, and pour in the broth, cover with a lid, and simmer for 2 minutes. After removing the lid, cook for another 3 minutes.
- Onion: 0.5 head
- Garlic: 2 cloves
- Kale: 900 g
- Chicken broth: 0.5 glass
4
Then remove from heat, drizzle with apple cider vinegar, add the sausage, and season with ground black pepper.
- Apple cider vinegar: 2 teaspoons
- Krakow sausage: 120 g
- Ground black pepper: to taste