1. In a 3 quart stock pot: 2. • Brown the kielbasa, remove and cut into bite size portions then return to pot. NOTE: While browning the sausage you made need to add a small amount of oil to aide in browning. 3. • Slice onion into shreds and add to pot. 4. • Slice mushrooms and add to pot. 5. • Sauté sausage, onion and mushrooms at medium / med low heat for approximately 10 minute in the oils in the pot left by the browning of the sausage. 6. • While sautéing sausage, onions and mushrooms, prep the cabbage by slicing into long thin shreds. 7. • Add the cabbage to the sauté mix and continue to sauté. 8. • Add the caraway seed. 9. • Salt and pepper to taste. 10. • Add enough chicken broth to cover the ingredients in the pot plus. 11. • Stir in the tomato paste. 12. • Bring to a boil, and then reduce to a simmer. Simmer for approximately 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
