CABBAGE AND POLISH SAUSAGE SOUP RECIPES

Name: Polish Sausage and Cabbage Soup
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Yield: 6 serving(s)
Ingredients: 2 cups cubed peeled potatoes; 4 cups coleslaw mix (shredded cabbage with carrots); 1 large onion, chopped; 2 teaspoons caraway seeds, crushed; 1 lb cooked Polish sausage, halved lengthwise and cut into 1/2 inch slices; 4 cups chicken broth (low-sodium is ok)

POLISH SAUSAGE AND CABBAGE SOUP RECIPE - FOOD.COM

Polish Sausage and Cabbage Soup Recipe - Food.com image

Make and share this Polish Sausage and Cabbage Soup recipe from Food.com.

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Cook Time 12 hours

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cubed peeled potatoes
4 cups coleslaw mix (shredded cabbage with carrots)
1 large onion, chopped
2 teaspoons caraway seeds, crushed
1 lb cooked Polish sausage, halved lengthwise and cut into 1/2 inch slices
4 cups chicken broth (low-sodium is ok)

Steps:

Add first 5 ingredients to a 4-quart slow-cooker.
Pour broth over all.
Cover and cook on LOW for 8-10-12 hours.
Season to taste with salt and pepper; serve hot.

Nutrition Facts : Calories 334.6, FatContent 22.9, SaturatedFatContent 8.1, CholesterolContent 52.9, SodiumContent 1183.3, CarbohydrateContent 16.1, FiberContent 2.8, SugarContent 3.6, ProteinContent 15.9

KIELBASA & CABBAGE SOUP RECIPE | EATINGWELL

Kielbasa & Cabbage Soup Recipe | EatingWell image

This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut. To keep the sodium in check in this healthy recipe, we use fresh cabbage and save the sauerkraut for a deliciously salty-sour garnish.

Provided by Danielle Centoni

Categories Low-Calorie Dinner Recipes on a Budget

Total Time 1 hours 30 minutes

Number Of Ingredients 16

Ingredients

8 ounces kielbasa
2 tablespoons extra-virgin olive oil
2 cups chopped onion
2 cups diced carrot
¾ cup diced celery
2 large cloves garlic, minced
8 cups quartered and thinly sliced cabbage (about 1 pound)
8 cups low-sodium chicken broth
4 cups diced peeled russet potatoes
¼ cup chopped fresh dill
1?½ teaspoons caraway seeds, toasted and ground
1?½ teaspoons smoked paprika
¾ teaspoon ground pepper
½ teaspoon salt
2 tablespoons white-wine vinegar
Fresh sauerkrat and/or sour cream for garnish

Steps:

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.

Nutrition Facts : Calories 222.1 calories, CarbohydrateContent 31.5 g, CholesterolContent 12.7 mg, FatContent 6.6 g, FiberContent 4.8 g, ProteinContent 11.9 g, SaturatedFatContent 1.5 g, SodiumContent 508.6 mg, SugarContent 7.4 g

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