Polish hunter's stew

• Pork sausages455 g
• White cabbage½ cabbage
• Brown onions150 g
• Smoked back bacon150 g
• Tomato purée40 g
• Vegetable stock cubes1 cube
• White potatoes800 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat a tablespoon of oil in a large, deep pan over a medium heat. Brown the sausages all over for 6 to 8 minutes (with the chopped bacon, if using), then lift out and slice the sausages into chunks.455 g pork sausages150 g smoked back bacon
2. Chop the onion and finely shred the cabbage. Cook the onion in the same pan for 5 minutes, then add the cabbage, the tomato purée, a teaspoon of paprika, the crumbled stock cube and 400 ml of water. Stir well.½ cabbage150 g brown onions40 g tomato purée1 cube
3. Return the sausages and bacon to the pan. Cover and simmer gently for 40 minutes, stirring now and then, until the cabbage is very soft and the sauce has thickened.
4. About 20 minutes before the end, peel the potatoes, cut into chunks and boil in salted water for 15 minutes until tender. Drain and serve with the stew.800 g white potatoes

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