Recipe by talldoc
This excellent recipe is from Taste of Home magazine.
Top Review by Chef shapeweaver �
I made this recipe on 3/19/12 for the " Black Pepper Event " in Photo Forum, and for mine and my SO's Dinner.Since it was just the two of us, the recipe was cut in half. Then instead of the kielbasa, smoked sausage was used. I made the broth by using a little over a cup of water and a chicken bouillon cube. As the broth was simmering, a bit of garlic powder was added.I do think that 8 hours on low is way too much for my crock pot, so maybe next time I'll just try about 6 hours.This taste of this recipe reminds me of something similar that my Mother used to make. Thanks for a recipe that brought back very good memories. " Keep Smiling :) "
- 8 cups cabbage, coarsely shredded
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 1 3⁄4 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 (14 1/2 ounce) can chicken broth
- 2 lbs kielbasa, fully cooked