Best 7 Cabbage Kielbasa And Rice Soup Recipes

KIELBASA, POTATO AND CABBAGE SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

KIELBASA CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.

KIELBASA SAUSAGE AND RICE

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
• Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

CABBAGE AND KIELBASA

Steps:

• Saute margarine and onions in a large skillet until the onions are soft.
• Stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. Place the kielbasa, wine vinegar, salt and pepper into the skillet. Cook kielbasa covered over a low heat, stirring occasionally until cooked through. Pour the water into the pan, cover and cook another 10 minutes before serving.

KIELBASA AND CABBAGE

Steps:

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

KIELBASA AND CABBAGE SOUP

Steps:

• Generously cover potatoes with water in a large saucepan and season well with salt. Bring to a boil, partially covered, then reduce heat and simmer until tender, 30-40 minutes. Drain and cool until warm, then peel. Keep warm, covered.
• Cook onions in fat with 1/4 teaspoon salt in a heavy 5-6-quart pot over medium-low heat, covered, stirring occasionally, until beginning to brown. Add garlic and cook, stirring, 1 minute.
• Add stock, 1 1/2 cups water, kielbasa, cabbage, carrots, and celery and simmer, partially covered, until vegetables are tender, 15-20 minutes.
• Halve or quarter potatoes and put 1 or 2 pieces in each bowl. Ladle soup over potato and top with a dollop of sour cream and some dill.

KIELBASA, CABBAGE, & RICE DINNER

Steps:

• Start the rice first. Boil 2 cups water and let 3 green tea bags steep in water. (You can skip the tea bags if you wish). In pot, saute the finely chopped onion with the butter until golden. Add the tea, garlic powder, and thyme and whisk together. Add rice; bring to a boil, then reduce the heat, cover the pot, and let cook 20-25 minutes.
• While rice is cooking on low, cut up the kielbasa. I like to cut slices into quarters, but halves or complete slices are good too. In a large skillet saute the chopped onion in olive oil until golden. Add the kielbasa and cook about 8 minutes, stirring to evenly brown.
• Add orange juice to the kielbasa and onion, then add salt, black pepper, cayenne, and caraway seeds. Stir to mix all together, then add the chopped cabbage.
• Simmer the kielbasa and cabbage about 15 minutes. I cover the skillet for the first 7 minutes, then when the cabbage has softened a bit, I stir everything so the juice and kielbasa is evenly distributed and simmer the last four 8 minutes uncovered.
• Your rice should be done when the cabbage is just getting tender but still a bit crisp. Either plate the dish with a scoop of rice topped with the kielbasa and cabbage, or do what we do and mix it all together to serve.