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In today’s recipe, I am going to make Kielbasa, cabbage and leek soup. I was never a real fan of kielbasa until our friend and neighbor Jane Dancey brought us some Kowalski’s Polish Kielbasa from Michigan. The Kowalski Sausage Company that was established 95 years ago by Polish immigrants. It started as a small grocery store on Chene St. in Detroit. Wanting to bring their favorite foods from the Old Country to the USA, they added a smokehouse to the store and production of Polish Kielbasa and other sausages began. In the 95 years Kowalski has been in business they have not changed this secret family recipe.
Fun & Easy!
2 tablespoons olive oil
2 Kowalski Polish Kielbasa links
3 large leeks
2 cups peeled and chopped carrots
1/2 cup sliced celery
2 tablespoons fresh chopped garlic
Several shakes red pepper flakes
2 tablespoons Italian Seasoning
1 bay leaf
1 head of cabbage, cored and chopped bite size
Add salt & pepper after cooked to taste
- Brown sliced Kielbasa in Cuisinart Dutch oven 5-minutes
- In same pot, add sliced leeks, carrots & celery. Saute 7-8 minutes until soft. Then, return the browned Kielbasa.
- Add sliced cabbage, 8-cups chicken bone broth, 2-tablespoons Italian Seasoning, several shakes of red pepper flakes, and 1 bay leaf.
- Stir. Bring to boil. Cover & simmer for 45-minutes to 1-hour.