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Kielbasa Cabbage Stew

 Kielbasa Cabbage Stew
If you like German potato salad, you'll love this sweet-and-sour stew. Caraway seeds, smoky kielbasa, tender potatoes and shredded cabbage make it a filling change of pace at dinner. —Valerie Burrows of Shelby, Michigan
4 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 1/2 pound smoked turkey kielbasa or Polish sausage, sliced
  • 1 pound potatoes, peeled and cubed
  • 2 cups shredded cabbage
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3/4 cup water, divided
  • 2 tablespoons sugar
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 3 tablespoons cider vinegar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour

Directions

  • In a large saucepan or nonstick skillet, brown sausage over medium
  • heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar,
  • caraway and pepper. Bring to a boil. Reduce heat; cover and simmer
  • for 15-18 minutes or until potatoes are tender, stirring
  • occasionally.
  • Add beans and vinegar; cover and simmer 5-10 minutes longer. Combine
  • flour and remaining water until smooth; stir into stew. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Yield: 4
  • servings.

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Kielbasa Cabbage Stew (continued)

Nutritional Facts: One serving (1-3/4 cups) equals 322 calories, 3 g fat (1 g saturated fat), 25 mg cholesterol, 1,143 mg sodium, 57 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.