Salty saurkraut, the snap of the kielbasa and the griddle-toasted rye bread mean this is a spectacular of a sandwich... :hungry

Great for children and very filling!

I found a recipe for Kielbasa and Cabbage that was cooked on the stovetop. I adjusted the recipe to be finished in the crockpot.

At my grandmother’s home in Detroit, our Lenten fast was broken with a traditional Polish Easter soup (Biały Barszcz)—bowls filled to the brim with smoked meats, eggs, cheese, and rye bread, ladled over the top with a tangy white broth made from the cooking of the Easter kielbasa.In Poland, this soup is served on the Monday after Easter to finish the leftovers. In the Polish-American communities in the U.S. this tended to become the main meal on Easter Sunday because unlike in Poland, Monday was not a holiday and folks had to work on Monday.The traditional recipe can be found here: https://apolishkitchen.blogspot.com/2010/04/traditional-easter-soup.html

"Recipe for the Christmas Posadas Challenge" - Originally in Tabasco, Mexico, Polish meat is prepared with shredded beef and is ideal for serving at children's parties or any gathering. In my case, I prepared it with ground meat to make it quicker and more practical, but just as tasty.

I miss the wild mushrooms that my father gathered from the local forests surrounding our home in Willis, Michigan in the 1950s. He looked for two types in particular, a morel mushroom in the spring and a brown mushroom in the early fall. In the fall, there were many types of mushrooms—some edible, and some deadly poisonous. My dad knew the one type that was edible and could recognize it at a glance. We feasted on fresh from the forest mushrooms sautéed with onions in butter.Mushrooms are also a mainstay of a fall/winter dish of Hunter’s Stew, or Bigos (bee-goes). The traditional meats for this sauerkraut/cabbage stew are those that a hunter might find—venison or rabbit, perhaps.My mother made her version with pork ribs and smoked or fresh kielbasa, simmered for hours in a big soup pot on the stove. She called it Kapusta (kah-poo-stah) which is the Polish word for cabbage. Every Polish family has their own version. This recipe is an easy one for beginners. If you make it, please let me know how it turned out for you!

My husband kept saying how much he wanted to eat this, so I tried making it for him.This is actually a snack that is eaten in Poland on Christmas.You can store leftovers in the refrigerator. When rolling it up, dust your work surface with a lot of flour and roll out the dough as thinly as possible. Try to make at least three turns. Just as you do with sushi rolls, roll it up tightly in the beginning. Recipe by Akusia

Another delicious Polish soup perfect for cold days, known in Polish as sorrel soup or zupa szczawiowa. Honestly, I have no idea how to pronounce it, but it's a delicious soup.

very yummy. in poland they sprinkle sugar on them. weird I know but delicious

I wanted to try something different since I normally make kielbasa with sauerkraut. this wasn't bad. I liked it and it was filling. I did end up using the gravy for both not just the mashed potatoes. will do this again but maybe add something more to it just not sure what!