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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When this is cooking, people will think you are making stuffed cabbage, but you aren't and when you eat this, it tastes like stuffed cabbage. Everyone who has had this love it!!! Ingredients:
1 tbsp olive oil |
1 tbsp butter |
2 (16 oz) kielbasa (i used 1 smoked) sliced into 1/2 slices |
2 cups chopped carrots |
1 cup chopped onion |
4 cups chopped cabbage |
1 cup white wine or apple juice |
1 (15 oz) tomatoe sauce |
1 (14-1/2 oz) can diced tomatoe |
1 (10-3/4 oz) tomatoe soup |
1/2 cup chopped fresh parsley |
1 bay leaf |
1/2 tsp thyme |
1/2 tsp salt |
1/2 tsp pepper |
2 chopped up shallots |
1 tsp seasoned salt |
1 can (8 oz) saukeraut drained |
4 gloves chopped garlic |
1 cup chicken broth |
1 can drained kidney beans |
optional but makes for flavorable: pork ribs and 1/2 stick pepperoni |
Directions:
1. Heat butter & oil in dutch oven, add kielbasa and brown over medium heat (use may get excess water, drain but not all of it)
2. Remove kielbasa and set aside
3. Add carrots, onion, garlic, shallots, and cook over medium heat until softened
4. Add all remaining ingredients and kielbasa, bring to boil and reduce heat, cover and simmer for about 2 hours to enhance the flavors.
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