Kielbasa Cabbage Soup

Name: Kielbasa Cabbage Soup
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8-10 servings.
Cuisine: Europe, German
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 smoked kielbasa 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

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

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.

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 smoked kielbasa 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

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.

Nutrition Facts

1 cup: 256 calories, 15g fat (5g saturated fat), 30mg cholesterol, 511mg sodium, 22g carbohydrate (8g sugars, 4g fiber), 9g protein.

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