Kielbasa Cabbage Soup Recipe

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 Servings
Prep: 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 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

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.

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

Kielbasa Cabbage Soup published in Country Extra January 2002, p49

Beth Layman :)

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