We’ve made it for years now, and I make it steadily as the cabbage ripens during the late summer/fall and freeze it. With some warm bread, it makes a comforting and hearty dinner for those cold winter months ahead.
It’s a great way to use up the cabbage harvest, and make easy future dinners too. I think the original recipe was by Jeff Smith (The Frugal Gourmet).
- 3 tablespoons olive oil
- 2 medium onions (peeled and diced)
- 3 garlic cloves (optional, peeled and crushed)
- 1 head green cabbage (cored and chopped)
- 1/2 cup flour
- 2 cups dry white wine
- 4 cups beef stock
- 4 cups water
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 10 juniper berries
- salt to taste
- ground pepper to taste
- 1 pound kielbasa or polish sausage (sliced)
- Add the olive oil to a large non-stick stock pot and heat on low. Add the onion and garlic and sauté until they turn transparent. Add the cabbage and sauté it (covered) stirring periodically until well wilted.
- Add the flour and mix well.
- Add the wine and stir until the mixture begins to thicken a bit. Add the beef stock, water, tomato paste, paprika, and juniper berries. Stir to combine well. Bring to a boil, turn down the heat, and simmer for 30 more minutes to combine the flavors.
- Add the salt, pepper, and sausage and simmer for 20 minutes to heat the sausage.
I sometimes substitute some hot paprika for part of the sweet paprika to spice things up a bit.
Don't eat the juniper berries, throw them out instead.