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Old-World Kielbasa Recipe

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I've been making this recipe for most of my some 70 years. No one can resist this hearty old-fashioned fare.—Ethel Harrison, North Fort Myers, Florida
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 10 servings

Ingredients

  • 1 medium onion, sliced
  • 2 tablespoons butter
  • 8 cups shredded cabbage
  • 1 pound Johnsonville® Polish Kielbasa Sausage, cut into 1/2-inch slices
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 cup water
  • 4 teaspoons caraway seeds
  • 1 teaspoon paprika

Nutritional Facts

One 1-cup serving (prepared with margarine, low-fat smoked turkey sausage and no-salt-added tomatoes) equals 115 calories, 6 g fat (0 saturated fat), 30 mg cholesterol, 454 mg sodium, 8 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 meat.

Directions

  1. In a Dutch oven, saute onion in butter. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until cabbage is tender. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Old-World Kielbasa in Taste of Home October/November 1998, p41

Nutritional Facts

One 1-cup serving (prepared with margarine, low-fat smoked turkey sausage and no-salt-added tomatoes) equals 115 calories, 6 g fat (0 saturated fat), 30 mg cholesterol, 454 mg sodium, 8 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 meat.

Medium-Bodied White Wine

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

Reviews for Old-World Kielbasa

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   (3)
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MY REVIEW
Reviewed Oct. 31, 2009

This is a tasty quick Fall dish. I often cut the cabbage to 4 cups (for a smaller crowd), but I still leave the other ingredients the same -- especially the caraway seeds - which give it so much flavor. One other thought: My brother has diverticulitis (which means he can't eat seeds), so you can pulverize the seeds in a blender & then continue with recipe. Add the ground seeds to taste....but then at least you get to keep the great flavor!

MY REVIEW
Reviewed Aug. 30, 2009

No wonder she has been making this for 70 yrs. It's wonderful! My family loved it! I also thin sliced potatoes and added it to the pot to make it a one dish meal.

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