Recipes

Kielbasa and Cabbage Soup Recipe

Atkins Kielbasa and Cabbage Soup
7.8g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
14.5g

Protein

22.7g

Fat

2g

Fiber

297.9cal

Calories

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INGREDIENTS

  • 2 tbsp Canola Vegetable Oil
  • 0 1/2 small Onions
  • 3 cup, shredded Cabbage
  • 2 small Turnips
  • 1 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 29 fl oz Tap Water
  • 1 each Bay leaves, dried
  • 0 1/2 tsp Caraway Seed
  • 0 1/2 tsp Salt
  • 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 12 oz Polish Kielbasa (Turkey and Beef, Smoked)
  • 0 1/3 tbsp Red Wine Vinegar
  • 0 1/8 tsp Black Pepper

DIRECTIONS

  1. Heat 1 tablespoon plus 2 teaspoons oil in a large saucepot over medium heat. Cook diced white onion 5 minutes until softened. 
  2. Core the cabbage then slice into thin strips.  Dice the turnips.  Add the cabbage and turnips to the saucepot along with the broth, water, bay leaf, caraway seeds, salt, and sugar substitute. Bring to a boil; reduce heat and simmer, partially covered, for 20 minutes, until vegetables are tender. Remove bay leaf.
  3. Meanwhile, cut sausage in 1/2-inch slices. Heat remaining teaspoon of oil in a medium skillet over medium heat and sauté slices 2 - 3 minutes, turning once, until lightly browned.
  4. Stir sausage slices and vinegar into soup. Add pepper and additional salt to taste. Each serving is about 2 1/4 cups.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

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