In a Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat.
Add 4 strips of sliced bacon, ½ pound sliced kielbasa, and 1 chopped onion. Sauté until lightly browned, about 4-5 minutes. Add 1 pound of ground beef and cook until the meat is no longer pink.
Toss in the chopped 2-pound head cabbage and 1 pound peeled and diced potato. Season the meat mixture with salt and pepper to taste and 1 teaspoon caraway seeds, if using. Stir well to combine scraping up the browned bits in the bottom of the pan.
Add 1 ½ cup stock, cover, and let simmer until cabbage is tender, about 30-40 minutes.
Serve with crusty bread.
Kielbasa is a Polish-style smoked sausage but you can use any smoked sausage available at your location.
Remove the outer leaves and discard the core of the cabbage before chopping or slicing.
You can use a mix of beef and pork or use ground chicken for a healthier, less fat option.
Using caraway seeds is optional, but they and cabbage are meant to be together.
Use the low sodium or no added sodium beef or vegetable broth. Replace with water if you wish, but adjust the salt and pepper.
Serve with crusty bread to scoop up all the yummy juices.