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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We had this for supper last night; a cold, snowy night, I might add and it surely hit the spot! I fixed corn muffins on the side and a little chocolate cream pie for dessert. Ingredients:
1 ring keilbasa, sliced |
1 pound potatoes, peeled and cubed |
1/2 med. head cabbage, shredded |
1 med. onion, chunked |
1 can reduced-sodium chicked stock or broth |
3/4 cup water, divided |
2 tbs. sugar |
1 tsp. caraway seeds |
1/4 tsp pepper |
1 can white kidney beans, drained and rinsed |
3 tbs. cider vinegar |
2 tbs. all-purposed flour |
Directions:
1. In a large saucepan, brown sausage over medium heat. Add potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-l8 minutes or til potatoes are tender, stirring occasionally. Add beans and vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water til smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or til thickened.
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