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Kielbasa and Cabbage Stew

Name: Kielbasa and Cabbage Stew
Prep time: 41 min
Total time: 42 min
Cuisine: Eastern European
Ingredients: vegetable oil — 27 g; kielbasa — 680 g; yellow onion — 110 g; garlic — 9 g; tomato paste — 30 g; caraway seeds — 5 g; smoked paprika — 5 g; head cabbage — 907 g; carrots — 120 g; yellow new potatoes — 454 g; low-salt chicken broth — 946 g; bay — 2 g; salt — 5 g; black pepper — 3 g; apple cider vinegar — 30 g; dill — 7 g

Kielbasa and Cabbage Stew reads umami 6.1, richness 5.8 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Eastern European main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.7 / 10
Sweet & Fruity — 3.8 / 10
Sour & Bright — 4.1 / 10
Bitter & Earthy — 3.8 / 10
Rich & Fat — 6.0 / 10
Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 6.1 · Richness 5.8 · Salinity 4.6 · Allium 4.3 · Sourness 3.9 · Sweetness 3.4 · Smoke 3.4 · Herbaceous 2.6 · Warm Spice 2.1 · Earthy 2.1 · Funk & Ferment 1.6 · Fruity 1.4 · Heat 0.9 · Bitterness 0.9 · Floral 0.8 · Nutty 0.7 · Citrus 0.5

What's in it (16)

vegetable oil — 27 g
kielbasa — 680 g
yellow onion — 110 g
garlic — 9 g
tomato paste — 30 g
caraway seeds — 5 g
smoked paprika — 5 g
head cabbage — 907 g
carrots — 120 g
yellow new potatoes — 454 g
low-salt chicken broth — 946 g
bay — 2 g
salt — 5 g
black pepper — 3 g
apple cider vinegar — 30 g
dill — 7 g

Time & effort: about 42 min (41 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 99.7 kcal, 3.5 g protein, 7.2 g fat, 5.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the kielbasa in a single layer and sear until browned on both sides, 4-5 minutes total. Transfer to a plate.
Reduce the heat to medium. Add the onion to the fat left in the pot and saute, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes.
Stir in the garlic, caraway seeds, and smoked paprika; cook until fragrant, about 45 seconds. Add the tomato paste and cook, stirring constantly, until it darkens slightly, 1-2 minutes.
Pour in 1/2 cup of the broth, scraping up any browned bits stuck to the bottom of the pot.
Add the cabbage, carrots, potatoes, remaining broth, bay leaves, salt, and pepper, then return the kielbasa and any accumulated juices to the pot. Stir to combine.
Bring to a boil, then reduce the heat to low, cover, and simmer until the potatoes are fork-tender and the cabbage is fully soft, 25-28 minutes.
Remove the bay leaves and stir in the cider vinegar. Taste and add more salt if needed.
Ladle into bowls and top with the dill.

Dishes with a similar flavor shape

Bacon-Wrapped Meatloaf with Ketchup Glaze — American
Brunswick Stew with Pulled Pork — Southern
Zelenyi Borshch (Green Sorrel Borshch with Egg) — Ukrainian
Smoked Sausage and Peppers Skillet — Southern
BBQ Pulled Pork Sandwiches with Slaw — Southern

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.