Kielbasa Stew

By mirelsonp

Recipe source: Junior League of Jacksonville Recipe Book

Ingredients

• 4 tbsp. olive oil
• 2 lbs. Polish Kielbasa
• 2 large onions
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 tsp. pepper
• 10 cups water (may substitute with clamato or tomato juice)
• 2 medium bay leaves
• 1 1/2 cups diced celery
• 1 1/2 cups sliced carrots
• 4 cups diced potatoes
• 1 28-oz. can whole tomatoes (quartered) with juice
• medium head of cabbage cut into chunks

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Brown kielbasa with onions in oil together with salt, garlic powder and pepper. Add water, bay leaves, celery and carrots and bring to a boil.

Step 2

When vegetables begin to soften, add potatoes and tomatoes. Boil until potatoes are almost done, then add cabbage and continue to boil until cabbage is tender, approximately 10 minutes. Remove bay leaves.

Step 3

The stew is ready to eat, but is better if it simmers for 30 minutes to one hour. Flavors are enhanced when stew is placed in refrigerator and eaten a couple days later.