Polish Hot Pot Recipe
Ingredients
1 keilbasa or Polish sausage (about 1 pound)
1 Bermuda onion, sliced
4 cups shredded red cabbage
1 can (1 pound, 4 ounces) pie-sliced apples
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon caraway seeds (optional)
1 bay leaf
1/2 cup beer
1 can condensed chicken broth
Directions
1 Score kielbasa all around and place in an electric slow cooker.
2 Layer onion, cabbage, and apples in cooker, sprinkling each with part of the salt and pepper; sprinkle with caraway, if used; add bay leaf.
Pour beer and chicken broth over; cover cooker.
3 Cook on low (190° to 200°) for 6 hours, or on high (290° to 300°) for 3 hours, or until cabbage is very tender.
Spoon vegetables into a heated casserole; top with whole cooked sausage.
2 Layer onion, cabbage, and apples in cooker, sprinkling each with part of the salt and pepper; sprinkle with caraway, if used; add bay leaf.
Pour beer and chicken broth over; cover cooker.
3 Cook on low (190° to 200°) for 6 hours, or on high (290° to 300°) for 3 hours, or until cabbage is very tender.
Spoon vegetables into a heated casserole; top with whole cooked sausage.
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