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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A tummy filling one pot meal - just add some rye bread for dunking in the sauce. Ingredients:
1 tablespoon butter or 1 tablespoon oil |
1 (16 ounce) package kielbasa, sliced 1/2 inch |
2 cups sliced carrots |
1 cup sliced celery |
1 cup chopped onion |
4 cups chopped cabbage |
1 cup white wine or 1 cup apple juice |
1 (15 ounce) can tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
1 (10 3/4 ounce) can condensed tomato soup |
1/2 cup chopped fresh parsley |
1 bay leaf |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Heat butter in a Dutch oven, add kielbasa and brown lightly over medium high heat.
2. Remove with a slotted spoon and set aside.
3. Add carrots, celery and onion and cook over medium heat until softened.
4. Add remaining ingredients and kielbasa, bring to a boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.
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