Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 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.