Ingrédients pour Bavarian Cabbage Chowder
- 2 lbs potatoes
- 1 large onion
- 1 lb carrots
- 2 celery stalks
- 1 medium head green cabbage (about 2 lbs)
- Worthington Veja Links
- Caraway Seeds
- Cream Style Corn
- 2 cups half-and-half
- 1 cup milk
- dollop for topping
- chopped, for topping
- freshly ground black pepper, to taste
- 4 tablespoons margarine
- 1 lb kielbasa, sliced (optional)
- approx. 2 cups reserved cooking liquid (from potatoes, carrots, cabbage)
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Comment préparer Bavarian Cabbage Chowder
- Peel and cube 2 lbs potatoes. Boil until tender (about 15-20 minutes), then drain and set aside, reserving about 1 cup of cooking liquid.
- Peel and chop 1 lb carrots. Boil until tender (about 10-12 minutes), then drain and set aside, reserving about ½ cup of cooking liquid.
- Chop 1 large onion and 2 celery stalks. Saute in 4 tablespoons of margarine until softened (about 5-7 minutes).
- Shred 1 medium head of green cabbage (about 2 lbs). Cook until tender (about 8-10 minutes), then drain, reserving about ½ cup of cooking liquid.
- Add the cooked potatoes, carrots, onion-celery mixture, and cabbage to a slow cooker.
- Add 2 cups half-and-half, 1 cup milk, and the reserved cooking liquids (approx. 2 cups total).
- Stir well to combine.
- Cook on high, stirring occasionally, for 3 hours, or on low for 6-8 hours. (Note: Cooking time may vary depending on your slow cooker).
- Optional: If using, add 1 lb of kielbasa, sliced, during the last hour of cooking.
- Serve hot in bowls, topped with a dollop of sour cream and sprinkled with chopped green onions and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
45g
Fat
18g
Carbs
25g
