Kielbasa Cabbage Soup Recipe
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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 4 medium potatoes peeled and cubed
- 2 tablespoons olive oil
- 4 cups water
- 1/2 teaspoon pepper
- 1 medium onion chopped
- 1 teaspoon caraway seeds
- 3 tablespoons cider vinegar
- 3 large carrots chopped
- 4 to 6 garlic cloves minced
- 1 small head cabbage coarsely chopped
- 1 to 2 tablespoons brown sugar
- 1 pound smoked kielbasa or polish sausage halved, cut into 1/2-inch pieces
- Carbohydrate 24.8928154519305 g
- Cholesterol 0 mg
- Fat 1.06601052920799 g
- Fiber 4.91381805052803 g
- Protein 3.41260549278846 g
- Saturated Fat 0.179504601973039 g
- Serving Size 1 1 -10 serving (384g)
- Sodium 34.6802675521312 mg
- Sugar 19.9789974014025 g
- Trans Fat 0.0817352226059526 g
- Calories 117 calories
Directions 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. Yield: 8-10 servings. Originally published as Kielbasa Cabbage Soup in Country Extra January 2002, p49 Nutritional Facts 1 serving (1 cup) equals 256 calories, 15 g fat (5 g saturated fat), 30 mg cholesterol, 511 mg sodium, 22 g carbohydrate, 4 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend
