|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 8g||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a rustic soup, and so easy to make and cook. The key to great flavor is the caramelization you will get from browning the sausage, onion, and cabbage prior to adding them to the slow cooker.
- 1 to 1 1/2 pound red-skinned or round white potatoes
- 1 to 1 1/2 pounds Polish kielbasa sausage
- 1 large onion (chopped)
- 1/2 medium cabbage (shredded or chopped)
- 1 quart chicken stock (low sodium or unsalted)
- 1 can (14.5 ounces) diced tomatoes (optional)
- Kosher salt and freshly ground black pepper (to taste)
- Optional: 4 to 6 strips bacon (diced)
- Optional: 1/2 teaspoon caraway seeds
Dice the potatoes (peeled or not) into 1/2-inch cubes. Put the potatoes in the slow cooker.
Dice the sausage into 1/2-inch cubes.
Wipe the skillet out and place it over medium-high heat. Add the diced sausage and onion. Cook while frequently stirring until the sausage and onions have browned. Drain well and transfer to the slow cooker with the potatoes.
Add 2 tablespoons of butter to the skillet along with the cabbage and place it back over medium-high heat. Cook while frequently stirring until the cabbage begins to brown. Transfer to the slow cooker.
Add the chicken stock to the slow cooker along with the tomatoes and caraway seeds if using.
Cover and cook on low for 7 to 9 hours.
Taste and add salt and pepper, as needed. Serve the soup with crusty bread.