A hearty and flavorful dish combining tender cabbage and savory kielbasa in a tangy sauce.
Peel and chop the onion into small pieces.
Chopping the onion finely ensures it cooks evenly and blends well into the dish.
Melt the butter in a Dutch oven over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion to the melted butter and sauté until soft and translucent.
Stir frequently to prevent the onion from browning too much.
Sprinkle the flour over the onions and stir to form a roux. Cook for 1 minute.
Cooking the flour removes its raw taste and helps thicken the sauce.
Gradually pour in the water and vinegar, stirring constantly until the mixture thickens.
Adding the liquid slowly prevents lumps from forming in the sauce.
Season the sauce with salt, sugar, and pepper, adjusting to taste.
Taste the sauce and balance the flavors to your preference.
Chop the cabbage into bite-sized pieces and slice the kielbasa into rounds.
Cutting the cabbage and kielbasa evenly ensures they cook at the same rate.
Add the cabbage and kielbasa to the sauce, stirring to combine.
Ensure the cabbage is well coated with the sauce for even cooking.
Reduce the heat to low, cover the Dutch oven, and simmer for 20 minutes until the cabbage is tender.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the dish hot, garnished with fresh parsley if desired.
Serving the dish immediately ensures the best flavor and texture.
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