This recipe for Polish White Sausage with Cabbage (Biała Kiełbasa z Kapustą) is simple to make and easy to scale up for a large crowd. Perfect for Easter dinner or an any-night meal.
Polish White Sausage with Cabbage (Biała Kiełbasa z Kapustą) is a great one-pot dish, so if you can, use a pan or pot that can go from the stove top to the oven. First, melt the butter over medium heat and add the flour to make a roux called zasmażka in Polish. Cook until the flour starts to turn color and loses it flour taste.
Next, add some water to the zasmażka and mix until smooth. For a small cabbage, I added about 3 cups of water.
After that, add the shredded cabbage, grated carrots, chopped onions, and seasoning to the watery roux. Also add the vinegar. Allow the cabbage to cook down a bit, but don't worry because it will go into the oven later. Remove from heat.
Finally, score the sausage and arrange on top of the cabbage as in the picture. Cover with aluminum foil or a lid. Bake in the oven at about 325-350°C (160-180 °F) for about an hour. Keep an eye on the water and add more if needed.
It really depends on your oven, but if your sausage isn't browning, remove your cover. Mine was baked with a glass cover and got wonderfully browned. Here's the pick straight out of the oven.
Enjoy! Smacznego to you!
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Serving Size 1 piece
Servings 0