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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Bavarian Cabbage Chowder Recipe

5 stars - based on 2 votes
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This recipe for Bavarian Cabbage Chowder is from The Lape Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. kielbasa sausage, cut into thin disks, about 1/6 of an inch
2 cups, diagonally sliced carrots,
1/2 teaspoon caraway seeds
4 tablespoons butter,
2 cans Campbell's Cream of Celery soup (not low fat or salt!)
1 soup can's measured worth of milk
1 soup can's measured worth of water
2 cups shredded cabbage
Directions:
Directions:
Brown the kielbasa and the carrots with the caraway seed in the butter until the carrots are tender. Stir in the remaining ingredients, except the cabbage, bring to a slight boil, add the cabbage, reduce the heat, cook 10 minutes more, or until the cabbage is tender, stirring occasionally.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
As I've been going through recipes with great memories, I'm surprised at how many use prepared soup. But that was a way of cooking in the 1960's. This has been a favorite of Caleb and me for years. One of the first times that I made it, he asked if I had really made it from scratch, because it tasted so good. There is something about these soup based recipes that seem more than they are, perhaps it is because of all of the additives!

 

 

 

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