Ingredients
2 tspn canola oil
2 red onions, sliced
2 garlic cloves, peeled
2 cups finely shredded cabbage
¼ tspn caraway seeds, crushed
2 small russet potatoes, peeled and halved
¼ lb low fat turkey kielbasa. Halved and sliced
3 fresh thyme sprigs
¼ tspn salt
¼ tspn freshly ground pepper
8 cups reduced sodium chicken broth. (I used fat free)
1/3 cup chopped flat-leaf parsley
Preparation
1.) Heat the oil in a large nonstick skillet over medium heat. Add the onions and garlic; cook stirring occasionally, until softened, about 5 minutes. Add the cabbage and caraway seeds; cook, stirring occasionally, until softened, about 5 minutes. 2.) Transfer the cabbage mixture to a 5-6 quart slow cooker. Add the potatoes, kielbasa, thyme sprigs, salt, and pepper. Pour the broth over the kielbasa and vegetables. Cover and cook until the veggies are fork-tender, 4-5 hours on high or 8-10 hours on low. Discard the garlic and thyme sprigs; stir in the parsley.
