1 = If you don't have the Kielbasa sausage - small pork, or herbal, or the similar fresh sausages can be used instead. Do not dice these small sausages, cut them in half or cook them whole.
2 = You can use Spring Onions or Leeks also .. though if you use these you should add these ingredients during the last 15 minutes of cooking. Spring Onions and Leeks taste better in this stew if they are not cooked to a mush, imho.
Options - You can use a 8 oz can of Tomato Sauce and only 1 cup (or so) of water or use nearly 2 cups of water and add a 4 oz can of Tomato Paste if you like this type of flavour to your stews.
- Dice the bacon and fry until almost crisp in a medium pot. The pot should be roughly a 3 quart capacity size. If you plan on making this more of a soup you will need a bigger pot.
- Add the diced pork - remember pork needs to be cooked thoroughly!
- While cooking the pork add the Garlic cloves, the basil, the pepper, and the paprika.
- Once this is cooked through, add the diced/sliced Kielbasa sausage, the diced mushrooms, and diced onion.
- When the food is boiling add 1 cup of water and the package of Oxtail Soup. Or your preferred substitute.
- While this is cooking through .. core the cabbage (cut out the solid center) and cut into large bite sized chunks. Add the cabbage - btw, it will shrink a bit from the cooking. Adjust water amount to your liking .. this is difficult to explain since it will depend on whether you want a soup or a solid stew.
- Cooking time left now is about 20 to 30 minutes. Caution - Overcooking the cabbage will make the whole stew become a mush. :(
- Serve over boiled potato or flat egg noodles or twisted pasta or even dumplings. Fresh bread to sop up the juices is always welcome.
This amount will serve about 4 to 6 people .. depending on substitutions.
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