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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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If you like German potato salad, you'll love this sweet-and-sour stew. Caraway seeds, smoky kielbasa, tender potatoes and shredded cabbage make it a filling change of pace at dinner. —Valerie Burrows of Shelby, Michigan Ingredients:
1/2 pound smoked turkey kielbasa or polish sausage, sliced |
1 pound potatoes, peeled and cubed |
2 cups shredded cabbage |
1 large onion, chopped |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
3/4 cup water, divided |
2 tablespoons sugar |
1 teaspoon caraway seeds |
1/4 teaspoon pepper |
1 can (16 ounces) kidney beans, rinsed and drained |
3 tablespoons cider vinegar |
2 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally.
2. Add beans and vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
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