Polish Kielbasa and Cabbage Soup
Hearty Polish Kielbasa and Cabbage Soup made with smoky kielbasa, tender cabbage, potatoes, onion, garlic, vegetable stock, salt, and black pepper.
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Servings: 8
Ingredients
- 1/2 lb Polish kielbasa sliced into rounds
- 1 medium onion chopped
- 1/4 head cabbage shredded
- 1 to 2 garlic cloves minced
- 6 c vegetable stock
- 2 to 3 potatoes peeled and cut into cubes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the sliced Polish kielbasa in a skillet over medium heat.
- Cook for approximately 5 minutes, or until the kielbasa is heated through and lightly browned.
- Remove the kielbasa from the skillet and set aside.
- Place a Dutch oven or large soup pot over medium heat.
- Add the chopped onion and shredded cabbage.
- Cook for approximately 10 minutes, stirring occasionally, until the onion and cabbage are tender.
- Add the minced garlic.
- Cook for 2 minutes, stirring frequently, until fragrant.
- Pour the vegetable stock into the Dutch oven.
- Add the cubed potatoes and browned kielbasa.
- Stir to combine all ingredients.
- Bring the soup to a boil.
- Season with salt and black pepper.
- Reduce the heat to a simmer.
- Cook for 20 to 30 minutes, or until the potatoes are tender.
- Taste and adjust the seasoning if necessary.
- Serve warm.
Notes
To make this Polish Kielbasa and Cabbage Soup gluten free, use kielbasa that is clearly labeled gluten free, as some sausages may contain fillers or flavorings with gluten.
Check that the vegetable stock is certified gluten free, especially if using boxed or canned stock.
Confirm that all seasonings, including salt and black pepper, are free from gluten-containing additives or cross-contact.
Use clean utensils, cutting boards, cookware, and serving bowls to prevent gluten cross-contact, especially when preparing this soup for someone with celiac disease or gluten sensitivity.