"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sausage Cabbage Soup Recipe

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This recipe for Sausage Cabbage Soup, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorrie Herring
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
1 T margarine
1 T vegetable oil
1 celery rib, thinly sliced
2 medium carrots, halved & thinly sliced
2 C water
1 tsp caraway seeds
2 C chopped cabbage
1/2 lb fully cooked, smoked kielbasa or polish sausage cut in half lengthwise and then cut into 1/2 inch slices
1 can (14 1/2 oz) diced tomatoes, undrained
1 T brown sugar
1 T vinegar
1 tsp salt
1/2 tsp pepper
1 can (15 oz) white kidney beans, rinsed & drained

Directions:
Directions:
In a 3 quart saucepan, saute onion in oil and butter until tender. Add carrots and celery. Saute for approximately 3 minutes. Add caraway seeds and cook 1 minute longer. Add water, cabbage, sausage, tomatoes, and brown sugar. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender. Add beans, vinegar, salt and pepper. Simmer UNCOVERED 5-10 minutes longer or until heated through. Sprinkle with a bit of parsley, if desired.

Great served with warm buttered corn bread.

 

 

 

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