Creamy Cabbage & Kielbasa
Creamy Cabbage & Kielbasa
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
Ingredients
14 ounce classic coleslaw mix with red cabbage and carrots (1 bag)
2 x (14 ounce) Polska Kielbasa
12 ounces Top The Tator Sour Cream (1 container)
2 cup Colby shredded cheese
2 small onions
3 cloves garlic
1 tablespoon butter
2 cup chicken broth
¼ teaspoon salt
¼ teaspoon pepper
Instructions
On a cutting board cut up the onions, garlic, and kielbasa.
In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.
Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the shredded cabbage and carrots will be he heaping out of the pan. As you cook and continually stir it will cook down.
Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.
Then turn the heat to low stirring till the cheese and sour cream has been completely melted.
Shut off the heat and let creamy cabbage cool and thicken for five minutes.
Notes
You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.
Nutrition
- Serving Size: 6
- Calories: 690
- Sugar: 15.9g
- Fat: 37.3g
- Saturated Fat: 20.1g
- Carbohydrates: 39.3g
- Fiber: 1.7g
- Protein: 46.2g
- Cholesterol: 197mg
Creamy Cabbage & Kielbasa
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
Ingredients
14 ounce classic coleslaw mix with red cababbage and carrots (1 bag)
2 x (14 ounce) Polska Kielbasa
12 ounces Top The Tator Sour Cream (1 container)
2 cup Colby shredded cheese
2 small onions
3 cloves garlic
1 tablespoon butter
2 cup chicken broth
¼ teaspoon salt
¼ teaspoon pepper
Instructions
On a cutting board cut up the onions, garlic, and kielbasa.
In a large frying pan melt the 1 tablespoon of butter on medium low heat. Then add the onion, garlic, and kielbasa. Cook for another 5-6 minutes until the onions are begin to turn brown and somewhat soft.
Then add the coleslaw mix, 2 cups chicken broth, salt and pepper. At this point the coleslaw will be he heaping out of the pan but as you cook continually stir and it will cook down.
Turn heat up to medium high and cook for 10 minutes. Add the shredded cheese and sour cream.
Then turn the heat to low stirring till the cheese and sour cream has been completely melted.
Shut off the heat and let creamy cabbage cool and thicken for five minutes.
Notes
You can substitute the coleslaw mix for 1 small head of cabbage if you want the cabbage to be chunkier.
Nutrition
- Serving Size: 6
- Calories: 690
- Sugar: 15.9g
- Fat: 37.3g
- Saturated Fat: 20.1g
- Carbohydrates: 39.3g
- Fiber: 1.7g
- Protein: 46.2g
- Cholesterol: 197mg
