Sausage cabbage soup My family often requests this satisfying soup. I’ve served it to guests for lunch and as a cold-weather Sunday supper. It’s really good with a tossed green salad and a crusty loaf of bread. From Stella Garrett of Orlando Florida.

Ingredients 

1 medium onion, chopped

1 tablespoon vegetable oil

1 tablespoon butter

2 medium carrots, thinly sliced and halved

1 celery rib, thinly sliced

1 teaspoon caraway seeds

2 cups water

2 cups chopped cabbage

1/2 pound fully cooked smoked kielbasa or

Polish sausage, halved and cut into 1/4-inch

slices

1 can (14-1/2 ounces) diced tomatoes,

undrained

1 tablespoon brown sugar

1 can (15 ounces) white kidney beans, rinsed

and drained

1 tablespoon white vinegar

1 teaspoon salt

1/4 teaspoon pepper

Minced fresh parsley

Method 

In a 3-qt. saucepan, saute onion in oil and butter until tender. 

Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. 

Add water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Add beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. 

Sprinkle with parsley. Yield: 6 servings.