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Chłopski Posiłek - Poland (Peasants Bacon and Cabbage) This polish classic utilizes two prized ingredients in Polish cuisine cabbage and bacon. Yield – 8 portions at 8-9 ounces/portion Cooking Method - Braising Ingredients: 8 ounces Bacon, medium dice 2.5 lbs Green Cabbage, sliced thin 8 ounces Yellow Onion, sliced 4 ounces Leek whites, sliced thin 2 ounces Water ½ ounces Garlic cloves, minced 1 tsp Salt ¼ tsp Black Pepper 12 ounces Kielbasa Sausage, cut into ½ inch lengths To Taste sat and Pepper Procedure: 1. In a pot large enough to hold all of the ingredients add the bacon over medium low flame and render fat. 2. Continue to cook the bacon over low heat until the bacon is crisped and fat is rendered well and then remove the bacon strips from the pan, leaving the rendered fat behind. Crush the crisped bacon and set aside for adding at the finish 3. Add all of the remaining ingredients except the kielbasa and the retained bacon pieces and cover and cook over medium low flame for 30 minutes, opening the pot occasionally to check to make sure that the pot isn’t getting dry on the bottom (if it appears to be drying add a small amount of water to prevent coloring and burning on the bottom of the pot) 4. After the cabbage and other vegetables have cooked for 30 minutes add the kielbasa and recover the pot and continue to cook on a medium low flame for an additional 10 minutes 5. Once the kielbasa has cooked with the vegetables for 10 minutes, taste resulting cabbage and adjust seasoning as necessary. 6. Once seasoning is adjusted bowl the resulting dish and top each bowl with a small amount of the remaining bacon .

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