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Kielbasa Cabbage Soup

 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.
8-10 ServingsPrep: 30 min. Cook: 1-1/4 hours

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

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.
Nutritional Facts: 1 serving (1 cup) equals 256 calories, 15 g fat (5 g saturated fat), 30 mg cholesterol, 511 mg sodium,

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Kielbasa Cabbage Soup (continued)

Nutritional Facts: 22 g carbohydrate, 4 g fiber, 9 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer