most popular in the provinces like Lubuskie, in the far west of Poland.
1 medium green cabbage, coarsely chopped
6 slices fatty bacon, diced
1 medium onion, chopped
1 large leek, chopped (Onion or shallot can be substituted)
1/4 cup water
2 cloves garlic, chopped
1 lb. Polish sausage cut into 1 inch pieces (kielbasi)
1/2 teaspoons salt, pepper, and dill weed
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
Add all other ingredients except sausage to dripping; cover and cook 10 minutes over medium heat, turning cabbage once.
Add sausage; cover and cook 5 minutes or until sausage is heated. Transfer to serving dish with a slotted spoon; sprinkle
Makes 4 servings.