Hunter's Sausage, Cabbage and Mushroom Stew

Melt the butter in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the sausage pieces in a single layer and cook undisturbed for 3-4 minutes until golden-brown on one side. Flip and cook another 2 minutes. Transfer to a plate with a slotted spoon, leaving the rendered fat in the pot.

Reduce heat to medium. Add the sliced onion to the pot with the sausage fat. Cook, stirring occasionally with a wooden spoon, for 8-10 minutes until softened and deeply golden. Add the garlic and cook 1 minute more until fragrant.

Add the shredded cabbage to the pot and toss well to coat in the onion fat. Cook for 5 minutes, stirring often, until slightly wilted. Add the mushrooms and stir to combine.

Stir in the tomato sauce, water, smoked paprika, salt, and black pepper. Return the browned sausage to the pot and stir everything together. Increase heat and bring to a gentle boil.

Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes until the cabbage is very tender and the flavors have melded together. Stir once halfway through. If the stew looks dry, add a splash more water.

Remove from heat. Stir in the yogurt until evenly incorporated for a subtle tangy creaminess. Taste and adjust seasoning with more salt and pepper if needed.

Ladle into deep bowls and shower generously with fresh dill. Danuta likes to serve this with thick slices of dark bread to soak up every drop of the sauce.