FAST KIELBASA CABBAGE SOUP
A friend brought samples of this recipe to a soup-tasting class sponsored by our extension homemakers club. It was a great hit with my family. The mix of sausage, apples and vegetables makes a different and flavorful combination.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the coleslaw mix, carrots, onion, celery and caraway seeds in butter for 5-8 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes, stirring occasionally.
Nutrition Facts : Calories 271 calories, Fat 20g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 1321mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
KIELBASA CABBAGE SOUP
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.
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 256 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 511mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
CABBAGE SOUP WITH KIELBASA
This is an easy, delicious and comforting soup. You can use a can of sauerkraut, drained and well rinsed, in place of the cabbage if you wish. Also, get the broth mixture going and then add the sliced and diced veggies right into the pot as you prepare them. Pumpernickel bread is great with this.
Provided by Hey Jude
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
- Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Nutrition Facts : Calories 224, Fat 11, SaturatedFat 3.7, Cholesterol 24.9, Sodium 972.8, Carbohydrate 20.7, Fiber 5.1, Sugar 8.1, Protein 9.6
KIELBASA, POTATO AND CABBAGE SOUP
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.
KIELBASA AND CABBAGE SOUP
Provided by Kemp Minifie
Categories Kid-Friendly Dinner Lunch Sausage Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Generously cover potatoes with water in a large saucepan and season well with salt. Bring to a boil, partially covered, then reduce heat and simmer until tender, 30-40 minutes. Drain and cool until warm, then peel. Keep warm, covered.
- Cook onions in fat with 1/4 teaspoon salt in a heavy 5-6-quart pot over medium-low heat, covered, stirring occasionally, until beginning to brown. Add garlic and cook, stirring, 1 minute.
- Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.
- Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of sour cream and some dill.
KIELBASA AND CABBAGE
This smoked Polish sausage dish is great for company, but quick enough for a weeknight! It is super good and easy, and can be prepared well in advance. Complete your meal by adding a baked potato, fruit salad, and bread.
Provided by KITKATY
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
- Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
- Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.
Nutrition Facts : Calories 377 calories, Carbohydrate 20.2 g, Cholesterol 63.1 mg, Fat 26 g, Fiber 6 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 951.7 mg, Sugar 11.6 g
KIELBASA AND CABBAGE SOUP
Make and share this Kielbasa and Cabbage Soup recipe from Food.com.
Provided by Teena03
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown kielbasa in soup pot. Add the coleslaw mix cook until tender. Add broth, water, caraway seeds, and just 1 cup of the fried onions. Bring to a boil. Reduce to a simmer and cook uncovered 10 minutes. Top with additional french fried onions when serving.
Nutrition Facts : Calories 266.7, Fat 21.1, SaturatedFat 7.2, Cholesterol 49.8, Sodium 1435.6, Carbohydrate 6.7, Fiber 2, Sugar 3.6, Protein 12.5
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- Cut kielbasa in half lengthwise, then crosswise into 1/4-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.
- Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.
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