INGREDIENTS:

= 2 lb. pickled cabbage – wash thoroughly and drain water

= 1 cup chicken stock

= 1 cup pickled cabbage juices

= 1 large onion – diced

= 5-6 beef sausages – sliced

= Olive oil

= 2 bay leaves

= ½ teaspoon ground black pepper

= 1 teaspoon Cumin seeds

= 1 teaspoon Caraway seeds

= ½ teaspoon dried dill

= 2 Tablespoons tomato paste

= Salt – if needed

COOKING:

Wash pickled cabbage and leave it in a colander to drain water. After that give the cabbage a good squeeze to drain the remaining water.

Sauté diced onions in olive oil for 7-8 minutes, until golden.

Brown sliced sausages in a frying pan.

Heat the olive oil in a large frying pan with a thick bottom. In the hot olive oil put drained cabbage and sautéed onions, bay leaves, cumin and caraway seeds, dried dill, ground pepper, chicken stock, and pickled cabbage juice – mix it well with a wooden spoon. Cover your pan and cook on medium heat for 20-25 minutes. Stir it occasionally.

Add tomato paste – mix well.

Add browned sausages and cook for 15-20 minutes on low heat. Stir and add more chicken stock – if needed.