Sunday, September 20, 2015

Slow Cooker Cabbage & Kielbasa Soup (Low Carb)

I saw this recipe shared at Facebook...I had all the ingredients on hand and we enjoyed this for dinner that same day.  That rarely ever happens!

This soup has a lot of flavor!!  Simple smelled great while it cooked all day in the slow cooker while I did other things. And it's LOW CARB!
It's easy enough to cook on top of the stove if you're in a hurry. 

If you'd prefer a tomato base, you could substitute half the chicken broth for tomato juice. 

This is a very simple-to-make soup...little effort for big taste!

Thanks to George at Stella Style for this original recipe. He has published a number of Low Carb cookbooks too...go over and check out their 'family' weight loss story!  AMAZING! 

Serve with a salad for a healthy & filling low carb meal.
(Or a low carb tortilla with melted cheese)

(hover over photo to pin) 


                                        1 # pkg. (turkey) kielbasa sausage
1 Tb. olive oil
1 med. onion, chopped
(I also added 2 chopped garlic cloves) 
6 c. chicken broth
(I used 1 tsp. dry chicken soup base for each cup water)
4 c. shredded cabbage
(Adding 2 Tb. cider vinegar will give it a sweet n sour flavor), optional
1 large bay leaf
1⁄2 tsp. black pepper
(we prefer lots more) 

Slice kielbasa into bite sized pieces.  In large skillet, add oil and kielbasa. Over med-high heat, brown well, stirring often. When meat is nearly browned, add chopped onions (& garlic). Cook just until onions soften.

Add sausage and onion mixture to slow cooker.  Add some chicken broth to skillet to scrape the glaze from bottom of pan. Pour over mixture in slow cooker, then add remaining chicken broth. 

Transfer kielbasa and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the kielbasa was cooked in and use a spatula to scrape the bottom, breaking up any glaze the kielbasa may have left in the pan. Pour over kielbasa and onions in slow cooker, and then pour in remaining chicken broth.
Add the cabbage, bay leaf, and black pepper to the cooker and stir all to combine. Cover and cook on low for 4-6 hours. Remove bay leaf and serve. 

calories:250|fat: 16.5g |protein:15g |fiber:2g|net carbs:7g

Linked to Full Plate Thursday
           Weekend Potluck
           Whacha Crockin Wednesday

(Crockpot) Simple Ham & Bean Soup

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