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Kielbasa Cabbage and Potato Stew
1 pound Kielbasa, cut into ¾ inch pieces
1 (1 pound) head green cabbage, cut into ¾ inch ribbons
¾ pound new potatoes, peeled and cut into chunks
1 onion, sliced
2 carrots, sliced
1 ¾ cups chicken broth
1 cup dry white wine
1 bay leaf
½ teaspoon dried thyme
1. Cook the kielbasa in a large saucepan over medium-high heat until it begins to brown, about 3 minutes.
2. Add the cabbage, potatoes, onions, carrots, broth, wine, bay leaf, and thyme.
3. Bring to a boil, cover and cook, stirring occasionally, until the potatoes and cabbage are tender (about 18 minutes). Discard the bay leaf and serve. Makes 4 servings.
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