Our winter weather started off this week with a foot of snow. I knew I needed to make a pot of soup for the week, but what kind? No family member gave me any ideas. I had half a head of cabbage left from making galumpki’s. I found half a ring of kielbasa in the freezer. My pantry is pretty well stocked so I have lots of options to add in. I decided to try a Kielbasa, Cabbage, and Potato Soup. As my grandmother always said: “Use it up, wear it out, make it do, or do without”. That has become my motto. Leftovers had to turn into something tasty and wonderful that we will eat this week. Otherwise, I’d be wasting that cabbage and the kielbasa would become freezer burned.

I shredded the cabbage using an old-fashioned box grater (it was once my mother-in-law’s actually) because I wanted the cabbage pretty fine without large pieces. Use a box grater, food processor, or mandoline. If you only have a knife, use that to thinly slice the cabbage. Use as much or as little cabbage as you want. I did about a third of the head.

I always leave the skins on root vegetables. The potatoes and carrots I just scrubbed well with a brush to make sure I’ve removed any dirt. Lots of fiber and vitamins are in the skin. I only had some russet potatoes on hand, so that’s what I went with. I do think maybe a waxy potato like red potatoes or maybe even yellow/gold potatoes would be better. Red skins would look pretty peaking out of the soup!

I started by frying up the kielbasa, which I cut up in half and quarter rounds. Remember, browning always adds some flavor. Then I did the same with some onions and garlic (everything has onions and garlic!) until lightly browned. Added in the cabbage to saute a few minutes, then all the liquids. Finally, a couple of potatoes diced up, some herbs and seasonings, a little water, and viola! Soup cooked in less than half an hour. Lunches for the week are done. Very simple but very tasty.

I wanted it a little creamy, but not to turn into a cream soup so I added one can of cream of chicken soup. I probably would have used cream of celery if I had it on hand. Use whatever you’ve got – chicken, celery, even mushroom. Finally, I added a bit of Better than Bouillon Beef flavor to punch it up a little.

Make a salad and slice some crusty bread, and you have a hearty lunch or light dinner. It made 2 quarts plus for me, which I put into mason jars and then into the fridge. It won’t last too long!

You’ll need a soup pot, cutting board, vegetable knife, and a way to slice cabbage, be it a mandoline, box grater, or just your knife that you used to slice the vegetables and meat.