Ingredients
- 1 onion
- 2 cloves of garlic
- 1 teaspoonful of olive oil
- 5 long thin kabanos sausages
- 1 small savoy cabbage
- 1 litre of vegetable stock
- 1 bay leaf
- 50g of dried green lentils
- 1 teaspoonful of caraway seeds
- Pinch of ground nutmeg
- 3 or 4 small sprigs of rosemary
- A few good grinds of pepper (I used green pepper to use it up)
Method
- Chop the onion as finely as you can.
- Crush the garlic.
- Put a large saucepan on a medium heat and add the oil, onion and garlic.
- Cook for about 10 minutes, stirring occasionally, until the onion is softened and transparent.
- While the onion is cooking, chop the sausages into little chunks, and then add them to the pan.
- Cook, stirring now and again, for another five minutes.
- Chop the cabbage into little shreds.
- Make up the stock according to the packet instructions with boiling water. If you've made your own stock, I admire but also slightly pity you.
- Add the stock to the pan and stir.
- Add in the cabbage and all the remaining ingredients, and stir together.
- Bring to the boil, then turn the heat down to the lowest setting and put a lid on the pan.
- Simmer for 30 minutes or at least until the lentils are cooked. Then serve with some hearty Polish familial love.