...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Tuesday, February 28, 2006

Sausage and Cabbage

While this might not sound like your absolute favorite, give it a try. I made this twice in the past two weeks and got totally cleaned pots both days.
(and if you can come up with a better name, please let me know!)

The ingredients in this one are important; wherever possible, I will give substitutes, but there are certain things that you really need to have to pull this one off.

1-2 tbsp. pork lard (this is the one that you will really need if you want to get the real flavor...If you can't get or use this, try it with sunflower oil)
1/2 of a large onion, chopped fine
1-2 cloves of garlic
1/2 of a cabbage head, shredded
2-3 cups of chicken stock (beef stock is fine, too)
1-2 teaspoon of sweet Hungarian paprika (no substitute)
1-2 tsp. of half-sharp Hungarian paprika (no substitute)
1 tsp. caraway seeds, whole
1 tsp. freshly ground black pepper
salt to taste
1 lb. of venison kolbace (ours was homemade courtesy of Technogypsy, bless him...but if you don't have ways of obtaining this, beef Polish kielbasa would do in a pinch...or any Hungarian type sausage that is not heavily smoked but contains garlic and paprika)
sour cream, (optional)

1. Sautee onion and garlic in melted lard in a larger pot for about 3 minutes over medium-high heat. Add caraway seeds and continue sautee until you hear the caraway seeds popping, for about 1 minute more. Pull off heat and add two types of paprika; stir vigorously.
2. Return to heat, add a bit of the chicken stock so paprika base does not burn. Add shredded cabbage, mix in well. Add pepper and salt. Cover pot, cook until cabbage is almost translucent and soft, for about 15-20 mins, adding chicken stock as needed to prevent burning.
3. Add sausage/kolbace, cut into 4 pieces. Add more stock if needed, cover pot again, and continue sautee for 15 minutes more until sausage completely heats/cooks through. Check for seasonings, correct by adding more salt/stock or black pepper if needed.
4. Serve in deep bowls with dollops of sour cream on top, if desired. Dish should have some fairly thick sauce underneath the cabbage. not much, but enough to sop it up with crusty bread.
This serves 4 for dinner(or 2, if you have The Husband as the second person at your table...)



At 12:54 AM, Anonymous Anonymous said...

oooooo! Anna, this sounds really good. I think I'll give it a try one of these week-ends. Can't wait to live nearer to you so I can absorb your culinary flair through osmosis! :) Maddie

At 11:27 AM, Blogger Annamaria said...

Any time, hon...it's less than a year now!


Post a Comment

<< Home