INGREDIENTS:- 2 lbs green cabbage, finely shredded (about 1 medium head)
- 2 medium sweet onions, thinly sliced
- Oil for sauté
- Dried mushrooms (any kind)
- 6-8 cups chicken broth
- 1 cup white wine (if available)
- 4 medium yellow potatoes, peeled and cut into 3/4" cubes
- 1 lb pork kielbasa, sliced on a bias
- 1-3 tsp red pepper flakes (to taste)
- Salt to taste
DIRECTIONS:
- Cover the mushrooms with boiling water. Let stand for ten minutes. Set aside, reserving the liquid. (You may want to strain it.)
- In a heavy skillet, brown the kielbasa slices over high heat. Set aside.
- Reduce heat to medium low and sauté the onions until partially caramelized. Set aside.
- Add more oil if needed. Add the cabbage to the pan and cover for 30 seconds to wilt; repeat until it has reduced in volume by about 50%. Sauté the cabbage until partially caramelized.
- Deglaze the pan with the wine, if using, or broth, and transfer to a soup pot.
- Combine all ingredients in the soup pot and bring to a boil. Reduce heat to a simmer and let cook, covered, for 30 minutes or until potatoes are cooked through.
Serve with sour cream and black pepper. Pairs well with bitter greens.
