Green cabbage: 200g (2 cups, chopped), Kielbasa sausage: 100g (3.5 oz, sliced), Potatoes: 150g (1 cup, diced), Onion: 50g (1/2 small, diced), Garlic: 6g (2 cloves, minced), Bell pepper (green): 100g (1 medium, diced), Diced tomatoes: 100g (1/2 cup), Chicken broth: 60ml (1/4 cup), Olive oil: 10ml (2 tsp), Paprika: 2g (1/2 tsp), Caraway seeds: 2g (1/2 tsp), Dried thyme: 1g (1/4 tsp), Bay leaf: 1 leaf, Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. Heat 10ml olive oil in a large skillet over medium heat. 2. Add 100g sliced chicken sausage and cook until browned, about 3-4 minutes. Remove and set aside. 3. In the same skillet, add 50g diced onion and cook until translucent, about 3 minutes. 4. Add 6g minced garlic and cook for 30 seconds until fragrant. 5. Add 150g diced potatoes, 2g paprika, 2g caraway seeds, 1g dried thyme, 2g salt, and 1g black pepper. Cook for 5 minutes, stirring occasionally. 6. Add 100g diced green bell pepper and cook for 2-3 minutes. 7. Add 200g chopped green cabbage and cook for 3-4 minutes until slightly wilted. 8. Add 100g diced tomatoes, 60ml chicken broth, and 1 bay leaf. 9. Return the kielbasa to the skillet. 10. Cover and simmer for 10-15 minutes, until the potatoes are tender and the liquid has reduced. 11. Remove bay leaf. 12. Serve hot, garnished with 5g chopped fresh parsley.
