I have decided that it must be fate that I was born and raised in Minnesota! Our climate is perfect for soup and I never get tired of making or eating it! It takes a little time to prepare it, but then it’s basically a complete meal in one pot, can be cooked in a crock pot most of the day and usually freezes well too. After it’s been prepared, you can forget about it until you are ready to eat!
I made this soup last weekend. It was so delicious I feasted on it a good part of the week. Carolyn Seidel was gracious enough to share her recipe with me. I will make this many times.
When I went to make it, I realized I had forgotten to purchase velveeta cheese. In this cold weather I wasn’t motivated to make another trip to the store so I omitted the cheese and it was great without it, too. I was also thinking that to make it really easy to put together one could buy the cabbage already shredded or for a little different taste use Napa cabbage (it has a milder flavor than regular cabbage). No matter what variation, I know you will like this soup!
A head of cabbage into 1/4 by 2 inch pieces, about 6 cups
Bring 2 1/2 cups water to boil, add 3 Tablespoons chicken flavor instant bouillon and sliced cabbage. Cover and boil on low heat for about 5 minutes, set aside. Do not drain.
In large skillet:
Melt 1/4 cup (1/2 stick) butter and saute’ the following:
Add 1/4 cup butter to skillet and sauté:
6 links of Kielbasa sausage, sliced into 1/4 inch slices, remove sausage and set aside.
Add 1/4 cup flour to drippings in skillet (you may need to add another Tablespoon of butter) to make a rue. Cook for about 3 minutes, slowly add 2 cups half and half and 3 cups 2 % or whole milk, whisking constantly. Season with 1 Tablespoon parsley flakes, 1/2 teaspoon powdered or leaf thyme and 1/2 teaspoon white pepper.
Slowly bring up heat until slightly thick. Do Not Boil. Then depending on the size of your pot or skillet, add this thickened mixture to the cabbage and the liquid used for cooking the cabbage along with the sauted vegetables and sausage in my pot, my skillet wasn’t large enough. Again heat but do not boil. You may add 1/2 cup velveeta cheese cut into chunks, stir to melt. You may simmer for 20 minutes to enhance flavor. No salt needed. Enjoy! Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.