POLISH SAUSAGE AND CABBAGE SOUP
Make and share this Polish Sausage and Cabbage Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 12h15m
Yield 6 serving(s)
Number Of Ingredients 6
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, Fat 22.9, SaturatedFat 8.1, Cholesterol 52.9, Sodium 1183.3, Carbohydrate 16.1, Fiber 2.8, Sugar 3.6, Protein 15.9
SLOW COOKED POLISH SAUSAGE, CABBAGE AND POTATO SOUP
My version/combination of several other recipes. I only cook for myself but this lasts several days in the fridge for reheating portions. Delicious with a crusty roll!
Provided by the_lyall
Categories Vegetable
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dice the potatoes (no need to peel unless it's how you prefer them) and place them at the bottom of the slow cooker/crock pot. Two small potatoes approximately 450g total weight.
- Slice the sausage length ways and then cut into slices. I personally slice them in half again so the pieces are roughly the same size (or slightly larger) than the diced potato. Put the sausage on top of the potatoes in the pot.
- Finely dice the onion and add that on top of the sausage.
- Chop the cabbage and add that on top of the onion.
- Season with garlic, parsley and plenty of cracked black pepper. Don't add salt as the amount of salt coming from the sausage can vary.
- Prepare the chicken stock to make up 1 litre (the stock cubes I use are 1 cube per 500ml so I mix two) and pour the stock over the other ingredients. Again, I use reduced salt stock cubes. You can always add more salt later.
- Cook on high for 6 hours, medium for 8 hours or low for 10 hours (based on Morphy Richards slow cooker). Stir half way through to ensure everything gets a good 'submerging' or if you can't then closer to the finish time is fine.
Nutrition Facts : Calories 298.8, Fat 16.6, SaturatedFat 6, Cholesterol 40.1, Sodium 1100.6, Carbohydrate 26.4, Fiber 5.3, Sugar 5.9, Protein 11.9
SLOW COOKER POLISH SAUSAGE AND CABBAGE SOUP
Steps:
- Gather ingredients.
- Dice the potatoes (peeled or not) into 1/2-inch cubes. Put the potatoes in the slow cooker .
- Dice the sausage into 1/2-inch cubes.
- Place a large skillet over medium heat. Add the diced bacon, if using, and cook until crisp . Drain on paper towels and then add to the slow cooker.
- Wipe the skillet out and place it over medium-high heat. Add the diced sausage and onion . Cook while frequently stirring until the sausage and onions have browned. Drain well and transfer to the slow cooker with the potatoes.
- Add 2 tablespoons of butter to the skillet along with the cabbage and place it back over medium-high heat. Cook while frequently stirring until the cabbage begins to brown. Transfer to the slow cooker.
- Add the chicken stock to the slow cooker along with the tomatoes and caraway seeds if using.
- Cover and cook on low for 7 to 9 hours.
- Taste and add salt and pepper, as needed. Serve the soup with crusty bread .
Nutrition Facts : Calories 533 kcal, Carbohydrate 38 g, Cholesterol 83 mg, Fiber 5 g, Protein 21 g, SaturatedFat 11 g, Sodium 1644 mg, Sugar 8 g, Fat 34 g, ServingSize 6 servings (6 portions), UnsaturatedFat 0 g
POLISH SAUSAGE, CABBAGE & POTATOES SOUP
A great recipe.. I have just adopted! This was very easy to put together. Delicious and nutritious. I added carrots ...for color. Makes it sorta purty!!!
Provided by Nancy J. Patrykus
Categories Other Soups
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Melt butter in large saucepan; Add chopped onion and celery and sliced sausage.
- 2. Cook and stir until vegetables are limp and clean and sausage is beginning to brown.
- 3. Add chicken stock and cabbage and bring to a boil; Reduce heat to simmer and cook for 5 minutes.
- 4. Taste for seasoning and add salt and pepper as needed - Don't over cook.
POLISH SAUSAGE AND CABBAGE SOUP/CROCK POT
For all of us Crock pot lovers...who like to come home from work...with dinner waiting! I have not tried this yet, posted for Zaar World Tour 2005
Provided by katie in the UP
Categories Vegetable
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes, coleslaw mix, onion, caraway seeds and sausage in crock pot. Pour broth over all.
- Cover; cook on low for 10 - 12 hours or high for 5 - 6 hours.
- Ladle in bowls.
Nutrition Facts : Calories 301, Fat 22, SaturatedFat 7.8, Cholesterol 52.9, Sodium 993.3, Carbohydrate 13, Fiber 1.7, Sugar 1.6, Protein 12.5
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.
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