Recipe: Cabbage and Kielbasa Stew (or Soup)
I like this recipe because you can do it as a stew or a soup depending on what you are in the mood for. Also, I don't normally post recipes that require specialized spices but this one is really good and I'll post a link to Penzy's where you can get the spice mix. It's good for all sorts of recipes. The nutritional information at the end is an approximation. It will vary depending on the exact amount of cabbage and type of kielbasa you use.
Cabbage and Kielbasa Stew (or Soup)
1 - 1.5 pounds cabbage
1 kielbasa (14 - 16 oz)
1 medium onion
2 tsp minced garlic
1 15 oz can diced tomatoes, drained
2 cups low sodium chicken broth (4 cups if making soup)
2 tsp Tuscan Sunset available here
1 tsp black pepper
3 tsp butter
Stew:
Thinly slice the onions.
Cut the cabbage in half and core it.
Slice each half roughly (1/4 inch slices.)
Slice the kielbasa roughly (1/4 inch slices.)
Soup:
Roughly chop the onions.
Cut the cabbage in half and core it.
Chop each half roughly (1/2 inch pieces.)
Cube the kielbasa (1/2 inch pieces.)
From this point on the recipe is the same:
Melt the butter over medium high heat in a medium size soup pot.
Saute the onion for 10 minutes.
Add the garlic and saute for another minute.
Add the tomatoes and mix.
Add the Tuscan Sunset and pepper and mix.
Stir in the chicken stock.
Add the cabbage and kielbasa.
Bring the mixture to a low boil then turn down the heat and simmer for 45 minutes.
Nutritional Information
1 serving = 1 cup
Calories 177
Fat 13g
Saturated Fat 4g
Cholesterol 25mg
Carbs 10g
Fiber 2g
Sugar 5g
Sodium 604mg
Protein 5 g
Cabbage and Kielbasa Stew (or Soup)
1 - 1.5 pounds cabbage
1 kielbasa (14 - 16 oz)
1 medium onion
2 tsp minced garlic
1 15 oz can diced tomatoes, drained
2 cups low sodium chicken broth (4 cups if making soup)
2 tsp Tuscan Sunset available here
1 tsp black pepper
3 tsp butter
Stew:
Thinly slice the onions.
Cut the cabbage in half and core it.
Slice each half roughly (1/4 inch slices.)
Slice the kielbasa roughly (1/4 inch slices.)
Soup:
Roughly chop the onions.
Cut the cabbage in half and core it.
Chop each half roughly (1/2 inch pieces.)
Cube the kielbasa (1/2 inch pieces.)
From this point on the recipe is the same:
Melt the butter over medium high heat in a medium size soup pot.
Saute the onion for 10 minutes.
Add the garlic and saute for another minute.
Add the tomatoes and mix.
Add the Tuscan Sunset and pepper and mix.
Stir in the chicken stock.
Add the cabbage and kielbasa.
Bring the mixture to a low boil then turn down the heat and simmer for 45 minutes.
Nutritional Information
1 serving = 1 cup
Calories 177
Fat 13g
Saturated Fat 4g
Cholesterol 25mg
Carbs 10g
Fiber 2g
Sugar 5g
Sodium 604mg
Protein 5 g