We eat cabbage year
round, from coleslaw to roasted or steamed as a side dish but for winter, cabbage
is a go-to soup addition . . . as in this one where it is paired with kielbasa.
Cabbage Kielbasa Soup 8-10 Servings
2 tablespoons olive
oil
1 medium onion, chopped
1 pound smoked kielbasa or Polish sausage, sliced
thin (I remove the casing if it is thick)
1 small head cabbage, thinly sliced and chopped
3 large carrots, chopped
3 to 4 cups beef broth
1 teaspoon Kosher salt
½ teaspoon pepper
1. In a Dutch oven or soup kettle, heat olive oil
and sauté the onions, and kielbasa.
2. Add cabbage and carrots.
3. Add the stock; bring to a boil and reduce heat;
cover and simmer for about an hour or until vegetables are tender.
Recipe without photos . . .
Kielbasa Cabbage Soup 8-10 Servings
2 tablespoons olive
oil
1 medium onion, chopped
1 pound smoked kielbasa or Polish sausage, sliced
thin (I remove the casing if it is thick)
1 small head cabbage, thinly sliced and chopped
3 large carrots, chopped
3 to 4 cups beef broth
1 teaspoon Kosher salt
½ teaspoon pepper
1. In a Dutch oven or soup kettle, heat olive oil
and sauté the onions, and kielbasa.
2. Add cabbage and carrots.
3. Add the stock; bring to a boil and reduce heat; cover and simmer for about an hour or until vegetables are tender.
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