Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Cabbage Kielbasa Supper
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- #38910
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
8 cups cabbage, coarsely shredded
3 medium potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounce size) chicken broth
2 pounds fully-cooked kielbasa or Polish sausage, cut into serving-size pieces
directions
In a 5-qt. slow cooker, combine the cabbage, potatoes, onion, salt and pepper. Pour broth over all. Place sausage on top (slow cooker will be full, but cabbage will cook down).
Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is heated through.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
419 calories, 31 grams fat, 16 grams carbohydrates, 18 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 18, 2005
Wonderful! You can use whatever kind of sausage links you wish. We used beer bratwurst. Next time we might try the cheese-filled brats! Instead of pouring the whole can of broth over as directed. We poured half of it, then cooked the sausage in the remaining amount. The poured the sausage pieces and juice over the top for extra flavor.