Ingredients
Scale
- 1/2 tablespoon olive or vegetable oil
- 1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices
- 1 tablespoon butter
- 2 carrots, peeled and thinly sliced
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 small head green cabbage, chopped
- 1 (14.5-ounce) can chicken broth
- 1 1/2 cups water
- 1 chicken bouillon cube
- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon packed brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon caraway seeds, optional
- 1/4 teaspoon dried thyme
- 1/3 cup heavy cream
Instructions
- Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.
- Add butter to the grease in the Dutch oven and cook carrots and onion over medium heat until soft. Add garlic and cook 1 minute.
- Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.
- Add potatoes, chicken broth, water, bouillon cube, and brown sugar.
- Bring to a simmer, cover and cook until potatoes are soft.
- Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve.
Notes
- Green cabbage works best for this recipe.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
- Variations include adding beans, different types of sausage, or extra vegetables.
- Serve with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 60mg