Every now and then I look back at my years spent as a young adult, in Poland. So much of my free time and weekends I spent with my friends in weekend cottages just out side of Warsaw. We cooked, barbecued, partied and had lots of fun. Usually it was girls who were in charge of the kitchen… with one exception… Our friend Jacek. He did not cook much, in fact he only cooked one thing, but everyone was always up for eating Jacek’s Hungarian Lecsó. It might not have been a 100% original Hungarian recipe, but the flavors just rocked! He had the whole ritual around it, the process he never deviated from, the order of assembling the dish, he never changed… We laughed at his fastidious approach to preparing this dish, but we all loved it oh so much!!
When I moved to the U.S. every now and then I tried to replicate this delicious, one-pot meal, but it was never up to par with Jacek’s dish. Until today! If finally managed to develop the flavors just right, and I made it Keto friendly too! This dish is absolutely delicious! You just have to give it a try.
Ingredients:
- 4 links of smoked sausage, I used andouille smoked sausage. (It needs to be something smoked and hopefully spicy)
- Four slices of bacon cubed and sautéed
- 1 onion
- 1 bell pepper
- 1 jalapeño pepper
- 6-8 cloves of garlic
- 3 large tomatoes skinned and cubed
- 1 medium daikon radish, sliced (if you don’t care for Keto, use potatoes)
- 1/2 a small can of tomato paste
- 1 cup of chicken broth
- 1/4 of green cabbage
- 3 tablespoons of paprika
- 2 tablespoons of Sriracha sauce
After sautéing bacon, remove it to a plate and bacon fat to sauté the onions. Once slightly transparent, move the onions to a plate, add the cabbage and sauté for a while, remove to a plate, then sauté peppers, and finish up by sautéing the sausage slices.
With sautéing part done, start assembling all the ingredients in a deep pot. On the bottom put half of the onions, then half of the cabbage, followed by half of the sausage slices, half of the bell pepper slices, half of the jalapeño slices, half of the garlic, half of bacon, salt, pepper, 1 tablespoon of Sriracha, 1 tablespoons of paprika, a layer of daikon radish slices and half of the tomatoes. Repeat the layers.
Mix tomato paste with chicken broth and pour over the ingredients in the pot. Cover the pot, bring to boil, reduce the heat and cook on medium low for 30 to 40 minutes. Uncover, and if you have a lot of liquid cook uncovered for another 10 to 15 minutes.
Devour! 😉
One for the cook 