Kielbasa Cabbage Soup Recipe
Kielbasa Cabbage Soup Recipe photo by Taste of Home

Kielbasa Cabbage Soup Recipe

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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.
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
MAKES: 8-10 servings

Ingredients

  • 1 small head cabbage, coarsely chopped
  • 1 medium onion, chopped
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups water
  • 3 tablespoons cider vinegar
  • 1 to 2 tablespoons brown sugar
  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, halved, cut into 1/2-inch pieces
  • 4 medium potatoes, peeled and cubed
  • 3 large carrots, chopped
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon pepper

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.

Directions

  1. 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.
  2. 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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Kielbasa Cabbage Soup

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Oct. 15, 2014

"My family loves this recipe, including the kids. I do sauté the sausage first, to bring out the flavor. I remove the sausage and add the onion, cabbage, and garlic to the drippings, and sauté. I leave out the caraway seeds, because I do not care for them in anything I cook."

MY REVIEW
Reviewed Mar. 2, 2014

"Excellent. I used balsamic vinegar which gave it a very unique flavor. Everyone asks for the recipe after tasting it."

MY REVIEW
Reviewed Sep. 17, 2013

"Excellent!. I used fully cooked chicken sausage with apples and a combination of chicken broth, bouillon and water. I would definitely make this soup again."

MY REVIEW
Reviewed Dec. 27, 2012

"I made this soup tonight and it turned out fantastic! I made some small changes -- used broth instead of water and cole slaw instead of a cabbage head. I rated, reviewed and photographed my version: http://scrumptiouscyn.com/kielbasa-cabbage-soup/ Thanks for the great recipe!"

MY REVIEW
Reviewed Sep. 6, 2012

"My family loves this soup. It's a winner!"

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