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“A very flavorful, low calorie soup that speaks for itself. The kielbasa flavors the broth so nicely that there's no need to add salt. I don't like raw cabbage in salads, but I love this. Great for wintery nights!”

Ingredients Nutrition


  1. Slice kielbasa in half, in long lengths and brown both sides in a non-stick pan.
  2. After browned, remove kielbasa and slice into bite size pieces, about 1/2 inch squares, and place into large pot.
  3. Wipe non-stick pan out with a wet paper towel.
  4. Add the oil to the pan, heat, then add the onions and garlic.
  5. Saute until tender, about 10 minutes, or until onions are clear.
  6. After sautéing, move onions and garlic to pot.
  7. Add broth, water, and tomato sauce and heat to boiling.
  8. When broth is boiling, add the cabbage and cook for 30-40 minutes, until cabbage is cooked to preferred texture.

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