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Kielbasa Stew
by Mendy Erwin
serves: 4
  I, personally, would call this "Soup" instead of "Stew." I serve it with corn muffins.
Ingredients:
  4 c   coarsley chopped cabbage
  3 c   peeled, cubed potato
  1 1/2 c   sliced carrots
  1 lb   cooked kielbasa, sliced
  1/2 tsp   dried basil, crushed
  1/2 tsp   dried thyme, crushed
  1/2 tsp   ground black pepper
  2 14 oz   cans chicken broth
Directions:
  1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 4 or 5 servings.

* Instead of the chicken broth can use chicken boullion and added some onion and a clove of fresh garlic