Yield: 8 servings
|6 cups||Chicken stock - OR canned broth|
|1 pounds||Kielbasa - smoked, diced (or Linguica)|
|1 pounds||Potatoes - boiling type, peeled, diced|
|1 can||Kidney beans - drained (5-1/4 oz. can)|
|1 can||Tomatoes - diced (14-1/2 oz. can)|
|½ \N||Head cabbage - green, medium, coarsely chopped|
|1 \N||Med. onion - chopped|
|1 large||Carrot - diced|
|½ \N||Bell pepper - green, diced|
|3 \N||Clove garlic - minced|
I saw this in Bon Appetit yesterday and decided to keep it. I'll bet a dollar to a doughnut that the recipe originally called for Linguica, but was changed to kielbasa for the masses. If you can't find smoked Linguica or Kielbasa, Andouille would also be a good substitute. I hope to try this when it gets cooler (like October -- grin)! Hope it appeals to you, too.
Number of Servings: 8
Combine all ingredients in large pot. Bring to boil, stirring occasionally. Reduce heat; simmer until thick, stirring occasionally, about 2 hours. Season with pepper. (Can be prepared 2 days ahead; refrigerate. Rewarm before serving.) Recipe from Benton's Restaurant, Florence, South Carolina. Courtesy of Bon Appetit, July, 1991.
Posted by Shelley Rodgers. Courtesy of Fred Peters.