Bavarian Cabbage Chowder Recipe

Ingredients for Bavarian Cabbage Chowder

• 2 lbs potatoes, peeled and cubed
• 1 large onion, chopped
• 1 lb carrots, peeled and chopped
• Celery Ribs
• Savoy Cabbage
• Worthington Veja Links
• Caraway Seeds
• Cream Style Corn
• 2 cups half-and-half
• 1 cup milk
• Sour cream, for topping
• Green Onion
• Freshly ground black pepper, to taste

How to Make Bavarian Cabbage Chowder

1. 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.
2. 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.
3. Chop 1 large onion and 2 celery stalks. Saute in 4 tablespoons of margarine until softened (about 5-7 minutes).
4. 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.
5. Add the cooked potatoes, carrots, onion-celery mixture, and cabbage to a slow cooker.
6. Add 2 cups half-and-half, 1 cup milk, and the reserved cooking liquids (approx. 2 cups total).
7. Stir well to combine.
8. 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).
9. Optional: If using, add 1 lb of kielbasa, sliced, during the last hour of cooking.
10. Serve hot in bowls, topped with a dollop of sour cream and sprinkled with chopped green onions and freshly ground black pepper to taste.