Jägerkohl -- Hunter's Cabbage
(Cabbage & Kielbasa Soup)


  • 1 tablespoon vegetable or olive oil
  • 2 pound Kielbasa, cut into 1/3-inch slices (*)
  • 4 slices bacon, cut into roughly 1/2-inch square pieces
  • 8 large potatoes, diced
  • 1 large head cabbage, quartered and cut into thin strips
  • 1 yellow onion, diced finely
  • 4 medium-sized cloves garlic, crushed
  • 1 large green apple, peeled (sourer apples are best for this)
  • 2 tablespoons flour
  • 2 bay leaves
  • 2 tablespoon cider wine vinegar (though any vinegar will do)
  • 2 teaspoons salt, 1 teaspoon powered black pepper


Prepare a very large cooking pot (the largest you have :)  Place the apple on the bottom, then add the mixture of potatoes and cabbage.  Add enough water to just cover everything in the pot.  Bring to a boil, then reduce to a simmer.

While the water comes to a boil, place the oil into a skillet, and sautee bacon, onions and garlic for 3-5 minutes.

Stir in the vinegar, salt, flour, and pepper.  Add the bay leaf.

After the pot comes to a boil, add the entire contents of the skillet (including all grease and scrapings) to the pot.

Cook for 45 minutes to an hour, stirring occasionally.  The apple should eventually dissolve (with help from the cook), and the potatoes should be quite soft.

When serving, offer sour cream, Worcestershire sauce, and/or Maggi as garnishes

(*) Tuchowska Kielbasa (usually a rough orange skin and fatty, grainy meat) is preferable to Wiejska, which has a red skin and is more solid.  Kabanos, which are smaller versions of Tuchowska, can also be used.  Tuchowska is what is usually called "Kilebasa" in the USA.  Harder to find in the UK!

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