Ingredients
Scale
- 1 ¾ pounds (794 g) green cabbage (about 1 medium cabbage), core removed and chopped
- 1 large onion (or 2 small onions), chopped
- 3 carrots, peeled and sliced
- 1 package smoked kielbasa sausage (12 – 14 ounces/304 – 397 g), sliced on an angle ~⅓” thick
- 3 cloves garlic, finely chopped
- 2 tablespoons (28 g) butter
- 2 tablespoons (33 g) tomato paste
- 1 ½ teaspoons dried thyme
- ½ teaspoon black pepper, or to taste
- 1 bay leaf
- 8 cups (1.9 L) beef or chicken broth
- salt, to taste
Instructions
- Add the butter to a large Dutch oven or soup pot set over medium heat. When the butter is foamy, add the sliced kielbasa and cook for 3 – 4 minutes to brown.
- Add the chopped onion and garlic, cooking for 2 – 3 minutes while stirring frequently.
- Stir in the tomato paste, dried thyme, and black pepper. Cook for 1 minute.
- Add the chopped cabbage, sliced carrots, bay leaf, and broth. Stir, press down the vegetables, and bring to a simmer.
- Simmer for 15 – 20 minutes until vegetables are tender. Adjust heat as needed and add water if liquid evaporates too quickly.
- Turn off heat, taste, and adjust seasoning with salt and pepper.
Notes
- Store leftovers in the fridge for up to 4 days.
- Serve with crusty bread or a side salad.
- Adjust broth thickness by adding more water if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg