Ingredients
6 ounces bacon, cut crosswise into 1 inche pieces (or same amount of finely chopped pancetta)
1 large onion, thinkly sliced or chopped
3 cloves garlic, coarsely chopped
1 small green cabbage (or 1/2 large), cored, cut into wedges, then sliced
1 tablespoon paprika, hot or milk
1/2 teaspoon freshly ground black pepper
1 can (28 ounces) finely copped tomatoes or 3 fresh tomatoes, seeded and diced
3 cups chicken broth
1 cinnamon stick or 1 teaspoon ground cinnamon (or both)
1/3 cup golden raisins
2 bay leaves
1 pound smoked kielbasa Polish sausage, sliced into thin rounds
Handful of chopped parsley
Optional garnish: creme fraiche, sour cream, or plain Greek-style strained whole milk yogurt
Preparation
In a large heavy non-reactive pot, cook bacon or pancetta over medium heat until bacon begins to crisp, stirring every few minutes. Add onion and garlic, sauteing until onions wilt and are translucent (reduce heat it necessary to avoid burning garlic, which will in turn create a bitter flavor).
Add cabbage, paprika, and black pepper and stir to mix. Cook about 5 minutes, stirring a few times.
Add tomatoes with their juice, broth, cinnamon, raisins, and bay leaves. Raise heat to medium-hign, stir, and bring to a boil. Reduce heat, cover, and simmer about 45 minutes.
Add sliced kielbasa and heat through. Stir in chopped parsley.
Ladle into wide, shallow bowls. Garnish with chopped flat leaf parsley and a dollop of creme fraiche, sour cream, or plain whole milk yogurt (optional)
