KIELBASA CABBAGE STEW
If you enjoy German potato salad, you'll love this stew. Caraway seeds, smoky kielbasa, tender potatoes and shredded cabbage make it a delicious, surprisingly light change of pace. -Valerie Burrows, Shelby, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally., Add beans and cider vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 322 calories, Fat 3g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 1143mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges
CABBAGE SOUP WITH KIELBASA
This is an easy, delicious and comforting soup. You can use a can of sauerkraut, drained and well rinsed, in place of the cabbage if you wish. Also, get the broth mixture going and then add the sliced and diced veggies right into the pot as you prepare them. Pumpernickel bread is great with this.
Provided by Hey Jude
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
- Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Nutrition Facts : Calories 224, Fat 11, SaturatedFat 3.7, Cholesterol 24.9, Sodium 972.8, Carbohydrate 20.7, Fiber 5.1, Sugar 8.1, Protein 9.6
KIELBASA CABBAGE SOUP
Cabbage is plentiful in upstate New York. This is a very hearty soup that will warm up any chilled body. During winter, I like to keep it simmering on the woodstove all day.
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.
Nutrition Facts : Calories 256 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 511mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
KIELBASA AND CABBAGE SOUP
Provided by Kemp Minifie
Categories Kid-Friendly Dinner Lunch Sausage Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Generously cover potatoes with water in a large saucepan and season well with salt. Bring to a boil, partially covered, then reduce heat and simmer until tender, 30-40 minutes. Drain and cool until warm, then peel. Keep warm, covered.
- Cook onions in fat with 1/4 teaspoon salt in a heavy 5-6-quart pot over medium-low heat, covered, stirring occasionally, until beginning to brown. Add garlic and cook, stirring, 1 minute.
- Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.
- Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of sour cream and some dill.
KIELBASA, POTATOES AN CABBAGE
One of the easiest things to cook, ever. For all its simplicity, add a little butter, salt and pepper and it is delicious.
Provided by Marquel B
Categories Stew
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Slice the potatoes into approximately 1-2 inch pieces.
- Put these in a large pot and cover in water with about an inch over the potatoes.
- Let the potatoes cook alone for 20-25 minutes at medium heat it will stay on that for the entire cooking process.
- Slice cabbage into eighth and add to the pot with the potatoes.
- Let these two cook together for 10 minutes.
- Cut kielbasa into about inch thick slices and again -- add to the pot.
- Let the three cook for another 20 minutes.
- Tada! It is done, turn off the heat and let it sit for about five minutes as it will be hot.
Nutrition Facts : Calories 398.8, Fat 5.7, SaturatedFat 1.9, Cholesterol 12.4, Sodium 232.5, Carbohydrate 78.2, Fiber 13.8, Sugar 10.4, Protein 12.7
MENNONITE CABBAGE POTATO KIELBASA BAKE
Hearty and delicious but simple Mennonite main dish. Tender cabbage shreds, diced potatoes, and savory kielbasa bake together in a creamy casserole.
Provided by KelliCooks
Categories Meat and Poultry Recipes Pork Sausage
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
- Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish.
- Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices.
- Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.
Nutrition Facts : Calories 396 calories, Carbohydrate 21.5 g, Cholesterol 116.9 mg, Fat 29.4 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 13.4 g, Sodium 1019 mg, Sugar 6.1 g
KIELBASA, POTATO AND CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.
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- Cut kielbasa in half lengthwise, then crosswise into 1/4-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.
- Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.
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- Heat a Dutch oven or stockpot with oil over medium-high heat. Add onions and kielbasa and saute until onions are very tender and kielbasa is starting to brown, 8 to 10 minutes.
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