Here's a family economy/bucket cooking version of a Polish hunter's stew, Bigos
. My step-grandfather was Polish, so I'm sure there was some influence from that quarter. Serves 2-4.1 medium cabbage, sliced thinly4-8 thick sausages (usually pork, but a mixture of different pork, beef and venison would be closer to the original)
EDIT: Leftover meat can go in too, and is true to the original. OTOH, if you want to go veggie, use something like Cauldron Cumberland Sausages, and half-cook them first, or they will fall apart in the absence of a skin. You may want to add them later too.
1 large onion, chopped2 cloves garlic, crushed1 large potato, diced into large piecesLarge tin chopped or plum/cooked tomatoes (undrained)Tube tomato pureeSalt, ground black pepper to taste2 bayleaf leaves/powdered bayleaf/"Old bay" (OK, there aren't many people in the UK with "Old Bay" Seasoning, but I really like the mixture! Pork seasoning is not dissimilar). Either Old bay or pork seasoning will reduce the amount of salt & pepper neededDash of oil
Take a large pan. Heat the oil, add the onions and garlic and sweat off the onions a little.
Add the potatoes next, and give them a few minutes.
Put the sausages into the pan. (Depending on your taste, you may want to brown them quickly in a pad first, but I personally like the extra cooking together from going straight in.
Put in the seasoning (light on the salt at this stage!) half the cabbage, the tomatoes (with their juice) and tomato puree, then just cover with hot water (dissolving in the puree), and bring to the boil. Simmer for 30-40 minutes with a lid on, stirring occasionally. (The sausages should be cooked by now).
Check the seasoning, then add the rest of the cabbage, and carry on until it has softened - a total cook time of probably an hour. Serve with baked potatoes or hunks of bread & butter.
Any left-overs will be even better the next day :-)