Curry Kielbasa Cabbage Soup

currycabbagesoupI had some cabbage left over from making sauerkraut and decided that I might as well try my hand at cabbage soup.  But the way I remember cabbage soup it was somewhat uninteresting, so I made it into a curry soup.  Curries originated in India and although the ingredients and spices may vary, they typically include coriander, cumin and turmeric.  This curry kielbasa cabbage soup is easy to make, low calorie and can be made healthier by omitting the kielbasa and using fresh tomatoes.

Cabbage is a cruciferous vegetable, in the same family as broccoli and brussels sprouts.  In addition, cabbage is a great source of vitamin C and manganese.  It has also been shown to help lower cholesterol and a medium head of cabbage contains 23g of fiber.



1 lb kielbasa

1 yellow onion, chopped

3 carrots, choped

2 celery ribs, chopped

1 head cabbage, shredded or chopped

4 cups chicken broth

1 14.5 oz can diced tomatoes

2 tsp yellow curry powder

1/2 tsp cumin

1/2 tsp ground cardamom

1/2 tsp ground coriander

Slice kielbasa into 1/2 inch pieces and brown in a large stock pot over medium heat.  After the kielbasa is browned, about 10 minutes, add onion, carrots, celery, cabbage, chicken broth, diced tomatoes and spices.  Bring to a boil over medium high heat then turn heat to medium low.  Simmer covered for 1 hour and serve hot.


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