Hearty Kielbasa Stew
"A tummy filling one pot meal - just add some rye bread for dunking in the sauce."
photo by Marg (CaymanDesigns)
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 tablespoon butter or 1 tablespoon oil
- 1 (16 ounce) package kielbasa, sliced 1/2 inch
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 cup chopped onion
- 4 cups chopped cabbage
- 1 cup white wine or 1 cup apple juice
- 1 (15 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (10 3/4 ounce) can condensed tomato soup
- 1⁄2 cup chopped fresh parsley
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Heat butter in a Dutch oven, add kielbasa and brown lightly over medium high heat.
- Remove with a slotted spoon and set aside.
- Add carrots, celery and onion and cook over medium heat until softened.
- Add remaining ingredients and kielbasa, bring to a boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.
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Reviews
-
This a WONDERFUL RECIPE! I used Hunt's Fireroasted Tomatoes with Garlic for the diced tomatoes, and just realized, that I completely missed the wine or apple juice. But it was still fntastic. Now I have to try it with the wine!! Thanks for sharing. Koechin -
Tasty one! Cabbage really shines in this stew, weather you usually like cabbage or not, it is the heart and soul in here. -
A very flexible recipe, and even better the next day, and the day after that! Wonderfully rich flavor that blends and improves over time. I substituted a 28 oz can of crushed tomatoes for the non-diced tomatoes in the recipe because that was what I had on hand; I also threw in a can of cannelini beans and used garlic sausage instead of kielbasa (though the flavor was very similar). I also used a couple sprigs of fresh thyme instead of dried and added a dash of cayenne pepper. I cooked it over low heat on the stovetop for close to two hours, and served it with Turkish cornbread #16641. Thanks! -
I have made this twice now for two different groups of friends and everyone has enjoyed it. I cooked exactly as described, I'm sure you could get different results with another type of sausage. Get a flavourful one. This also freezes great. Thanx -
To quote my husband "This is really good. Lots of flavor." (he's doing the thumbs up sign)Had to sub. the apple juice/wine with chicken stock as I didn't have either on hand.
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Tweaks
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When I made this recipe, I double the kielbasa I didn’t cook it initially but started with sautéing the onions. For the carrots and cabbage I just used a shredded coleslaw package. Instead of the tomato soup I used chicken broth. I also use the canned of fire roasted diced tomatoes. I skipped the bay time and salt and just used Old Bay and fresh ground pepper. I also added cauliflower to the sautéed vegetables at the beginning. I serve this hard he still over basmati rice cooked in chicken stock. De Lish!
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A very flexible recipe, and even better the next day, and the day after that! Wonderfully rich flavor that blends and improves over time. I substituted a 28 oz can of crushed tomatoes for the non-diced tomatoes in the recipe because that was what I had on hand; I also threw in a can of cannelini beans and used garlic sausage instead of kielbasa (though the flavor was very similar). I also used a couple sprigs of fresh thyme instead of dried and added a dash of cayenne pepper. I cooked it over low heat on the stovetop for close to two hours, and served it with Turkish cornbread #16641. Thanks!
RECIPE SUBMITTED BY
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