POLISH RECIPES: Cabbage Soup with Kielbasa . . . Polish Pasta
Cabbage Soup with Kielbasa
1 quart beef broth
1 cup beer
1 14½-ounce can diced tomatoes
1 bay leaf
1 small head cabbage, shredded
1 large baking potato
1 large onion, thinly sliced
1 large carrot, cut into 1-inch slices
8 ounces kielbasa or smoked turkey sausage, cut in ½-inch dice
½ teaspoon thyme
¼ teaspoon caraway seed
½ teaspoon salt (optional)
¼ teaspoon freshly ground pepper
Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium. Partially cover the pot. Cook until the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Yield: Serves 6.
Note: As you slice and dice each vegetable, add them to the hot broth mixture.
Approximate nutritional analysis per serving: 242 calories, 39 percent of calories from fat, 11 grams fat (4 grams saturated), 25 milligrams cholesterol, 27 grams carbohydrates, 11 grams protein, 1,048 milligrams sodium, 4 grams fiber.
1 onion, halved, sliced
2 tablespoons olive oil
1 28-ounce can crushed tomatoes
1½ teaspoons dried marjoram
¼ teaspoon each: salt, freshly ground pepper
12 fresh or frozen pierogi
½ cup grated Parmesan cheese
Heat olive oil in large skillet; add onion. Cook over high heat, stirring, until starting to brown, about 5 minutes. Add tomatoes, marjoram, salt and pepper. Reduce heat to medium. Cook, stirring occasionally, 20 minutes.
Add pierogies to the sauce. Reduce heat to low. Cook, stirring once or twice, until pierogies are cooked through, about 4 minutes for fresh, 10 minutes for frozen. Serve in pasta bowls. Sprinkle with Parmesan cheese.
Yield: Serves 4.
Approximate nutritional analysis per serving: 300 calories, 34 percent of calories from fat, 12 grams fat (3.4 grams saturated), 13 milligrams cholesterol, 40 grams carbohydrates, 11 grams protein, 835 milligrams sodium, 6 grams fiber.