Polish Kapusta- 1 small chopped cabbage, 3 sliced onions, 1L jar Saurkraut (liquid drained) , 3 tbsp. honey, sliced Kolbasa Sausage, 2-3 tbsp. flour, Butter, Garlic powder, S&P. -----Fry onion in butter until golden, add cabbage & Sauerkraut & cook until soft. Add chopped sausage & spices- cook 10 minutes longer. Brown 2-3 tbsp. of white flour on a dry frying pan, then sprinkle into Kapusta stiring until blended. A variation would be to add mushrooms or bacon instead of sausage.
Sausage (kielbasa): is a great favorite in Poland. Made to traditional recipes in many colors, shapes, and sizes, some are flavored - for example with juniper or garlic – and some are smoked with juniper or fruit wood. Popular are pork frankfurters (panòwka); smoked garlic sausage (gruba krakowska); a thin, air-cured, chicken sausage (kabonos); and a garlic and herb variety (wiejska).