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Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Oil

  2. 1 teaspoon 5ml Onion - chopped (large)

  3. 1 Cabbage head - quartered, cored,

  4. And roughly diced

  5. 1 Crushed tomatoes with added puree -

  6. 28 oz

  7. 1 Beef broth - (14 1/2 oz)

  8. 1 Low-sodium chicken broth - (14 1/2 oz)

  9. 1/4 cup 40g / 1.4oz Light brown sugar - (packed)

  10. 2 teaspoons 10ml Sweet Hungarian paprika

  11. 1/4 teaspoon 1 1/3ml Dried red pepper flakes

  12. 3/4 teaspoon 3.8ml Ground allspice

  13. 3/4 teaspoon 3.8ml Salt

  14. Freshly-ground black pepper

  15. 1/2 cup 118ml Water

  16. 1 lb 454g / 16oz Smoked beef kielbasa sausage - split lengthwise,

  17. And cut in 1/2" thick slices

  18. 1 Tomato soup - (10 3/4 oz)

  19. 3 tablespoons 45ml Lemon juice - (to 5)

  20. 2 tablespoons 30ml Minced Italian parsley - (optional garnish)

  21. (or snipped chives)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a 4-quart pot over medium-high heat. When hot, add the onion. Cook, stirring often, until softened, about 5 minutes. Add the cabbage, crushed tomatoes, beef and chicken broths, sugar, paprika, red pepper flakes, allspice, salt, pepper to taste and the water. Stir well. Bring to a boil, then reduce the heat and simmer, covered, 20 minutes.

  2. Add the sausage and tomato soup. Simmer 10 minutes longer. (This can be made 2 days ahead and refrigerated or frozen up to 1 month. To serve, gently reheat until hot. Add more water if the soup is too thick.)

  3. Stir in 3 tablespoons of lemon juice. Taste; adjust the lemon juice and seasoning. Serve hot, garnished with parsley or chives, if using.

  4. This recipe yields 6 main-course servings.

  5. Each serving: 327 calories ; 1,713 mg sodium; 38 mg cholesterol; 19 grams fat; 6 grams saturated fat; 30 grams carbohydrates; 12 grams protein; 2.77 grams fiber.

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