Post by wilderness on Sept 23, 2018 11:26:36 GMT -5
Creamy Cabbage Kielbasa soup-plantdoctor
1 small head cabbage, coarsely chopped
1 medium onion, chopped
4 to 6 garlic cloves, minced
2 tablespoons olive oil
3 cups water
1 pound Polish Kielbasa sliced
4 medium potatoes, peeled and cubed
3 large carrots, sliced
1 tsp salt
½ tsp black pepper
In a Dutch oven or soup kettle, saute the kielbasa, cabbage, onion and garlic in oil for 5 minutes or until tender. Add water and rest of ingredients to cabbage mixture and cook until potatoes and carrots are tender. Then add 2 cups whole milk (I use 2% milk plus 1 Tbsp coffee creamer) and 1 cup of chicken broth with 2 Tbsp flour dissolved in it. Bring to a boil stirring as it thickens to make a creamy soup.
This does make a large batch but freezes well
