RWOrG113
INGREDIENTS:
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 of green cabbage, chopped
1 (14.5-ounce) can of 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 for 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
Nutrition:
Serving Size: ⅛ of recipe
Calories: 202
Sugar: 5 g
Sodium: 645 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 17 g
Cholesterol: 25 mg
