Yield: 4 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Canola oil |
1 cup | Chopped onions |
1 cup | Thinly sliced carrots |
1 cup | Potatoes; dicd |
¼ pounds | Kielbasa; sliced/quartered |
19 ounces | Canned tomatoes; undrained/chopped |
4 cups | Shredded cabbage |
2½ cup | Beef stock; hot |
¼ cup | Chopped fresh parsley |
1 tablespoon | Sugar |
½ teaspoon | Paprika |
½ teaspoon | Pepper |
In large heavy saucepan, heat oil over medium heat; cook onions, carrots, potatoes and kielbasa for 5 minutes or until onions are soften. Stir in tomatoes, cabbage, beef stock, parsley, sugar, paprika and pepper; cover and bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until vegetables are tender.
Source Canadian Living web Page Formatted for matercook by Carol Floyd--c.floyd@...
Recipe by: Canadian Living Home page Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Apr 14, 1998