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
- 1 medium onion, sliced
- 2 tablespoons butter
- 8 cups shredded cabbage
- 1 pound smoked kielbasa, 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
- 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
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