2 cans tomato juice, plus equal amounts of water
1 medium can diced tomatoes
1/2 head each of green and purple cabbage
2 potatoes, cubed
1 bag or medium can sauerkraut
1 package keilbasa-style (or Italian-style) vegan sausage
1/2 onion, diced
4-6 cloves garlic
3-4 tablespoons savory
1 tablespoon coriander
pinch of caraway seed (optional)
pinch of rosemary
salt and cracked pepper to taste
cooking spray or olive oil
Pour tomato juice and water into stock pot with diced tomatoes.bring to a boil with the potatoes, then set to simmer. Saute onions and garlic in oil or cooking spray, add the cabbage (sliced thin) and some cracked pepper, cook until cabbage is slightly wilted, but still firm. Add onion, garlic, cabbage and sauerkraut to pot. Next slice the sausage in 1/2 inch rounds (if frozen thaw in microwave first). Heat in pan until lightly browned on the outside (this helps give an extra "snap" texture that traditional kielbasa would have). Add the sausage and spices to the pot. Simmer for about 45 min. You can add or remove spices to your liking, as most of the ingredients are rather bland, and soak up flavor well.
Source of recipe: This is a recipe based on not only what i had in my kitchen, but also some traditional polish ingredients.