Ingredients
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1 tablespoon butter or 1 tablespoon oil
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1 (16 ounce) package kielbasa, sliced 1/2 inch
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2 cups sliced carrots
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1 cup sliced celery
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1 cup chopped onion
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4 cups chopped cabbage
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1 cup white wine or 1 cup apple juice
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1 (15 ounce) can tomato sauce
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1 (14 1/2 ounce) can diced tomatoes
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1 (10 3/4 ounce) can condensed tomato soup
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1/2 cup chopped fresh parsley
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1 bay leaf
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1/2 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon pepper
Instructions
- Heat butter in a Dutch oven, add kielbasa and brown lightly over medium high heat.
- Remove with a slotted spoon and set aside.
- Add carrots, celery and onion and cook over medium heat until softened.
- Add remaining ingredients and kielbasa, bring to a boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.