Ingredients

• 1/2 large head of young (green) cabbage, or 1 smaller head
• 3 tablespoons vegetable oil
• 1 onion
• 250 g farmhouse kielbasa
• 1 carrot
• 1 1/2 glasses stock
• 1 bay leaf
• 1 teaspoon caraway seeds
• 1 1/2 tablespoons flour
• 1/2 bunch dill

Preparation

1. Wash and shred the cabbage. Pour half of the oil into a wide pot and sauté the diced onion until translucent.
2. Add the kielbasa cut into thin half-moons or cubes and fry together for a few minutes. Add the cabbage and the peeled, grated carrot. Mix.
3. Pour in the stock, season with salt and pepper, and add the bay leaf and caraway seeds. Stir, cover, and bring to a boil. Cook covered for about 15 minutes, stirring 1-2 times.
4. Toast the flour in a skillet; once it starts to brown, pour in the oil and stir. Ladle in some of the liquid from the cabbage pot and stir, then transfer back to the pot with the cabbage. Add the chopped dill, stir, and bring to a boil.