Saturday, October 3, 2009

Polish Sausage and Cabbage Soup

1/2 lb. polish sausage ring, sliced (I used turkey sausage to limit the amount of fat)
1 1/2 lbs. potatoes and liquid, sliced and boiled
1/2 onion, diced (optional)
1 can stewed tomatoes, cut up while in can, no salt added
1 can chicken broth, low sodium or no salt added
1/2 head medium cabbage, cut up in bite size pieces
salt and pepper to taste
1/4 cup sweet and sour red cabbage (optional)

In a 4 qt. pan, cook potatoes and onions until a fork can pierce the potatoes. Add sausage, tomatoes and broth. Cook together to get a blend of flavors. Add cabbage 5-10 minutes before serving. Length of time depends on crispiness desired in cabbage. Add salt and pepper to taste before serving. Sweet and sour red cabbage may be added to give soup a more tangy taste. Add cooked navy or any kind of beans or corn if desired.

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