(Penseys’ Spices Winter 2012, p, 22; slightly modified)
1 lb Kielbasa sliced in half inch pieces and cut each slice in half.
¼ C EVOO
4 Carrots peeled and thinly sliced
3 Leeks both ends removed sliced rinsed and drained
2 Garlic cloves finely chopped but not minced
2 C Chicken or turkey stock
1 15 oz Can finely chopped tomatoes
1 Small head of cabbage roughly chopped
1 tsp Ground caraway (or well mortared seed)
1 tsp Dry marjoram
1 tsp Salt
½ tsp Course ground pepper
½ tsp Granulated garlic
¼ tsp Cayenne
In a four quart Dutch oven brown the sausage in the olive oil; remove and set aside. Add the carrots, leeks, and all the seasonings to the oil and cook until tender. Add the garlic and cook two minutes. Add the sausage slices, the cabbage, the stock and the tomatoes. Bring to boil, and making sure everything is underwater, cover and cook at a low boil for 30 minutes. Simmer at lowest setting for another 30 minutes. Serve in bowls with crusty mini baguette(s) and butter on the side. The stew serves six or two people three times.