Ingredients
- 2 tsp (10 mL) vegetable oil
- 1 cup (250 mL) chopped onions
- 1 cup (250 mL) thinly sliced carrots
- 1 cup (250 mL) diced potatoes
- 1/4 lb (125 g) kielbasa sausage (sliced and quartered)
- 1 can (19 oz/540 mL) tomatoes (undrained) coarsely chopped
- 4 cups (1 L) shredded cabbage
- 2-1/2 cups (625 mL) hot beef stock
- 1/4 cup (50 mL) chopped fresh parsley
- 1 tbsp (15 mL) granulated sugar
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) pepper
Steps
- In large heavy saucepan, heat oil over medium heat; cook onions, carrots, potatoes and kielbasa for 5 minutes or until onions are softened.
- Stir in tomatoes, cabbage, beef stock, parsley, sugar, paprika and pepper; cover and bring to boil.
- Reduce heat to medium-low; cover and simmer for 20 minutes or until vegetables are tender.
