1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
4 cups chicken broth (can be made from bouillon)
4 cups shredded cabbage
6 ounces Polish or Kielbasa sausage, sliced
1 teaspoon dry parsley flakes
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1. In a Dutch oven, sauté the onion and celery in butter until tender but not brown. Stir in the flour until mixture is smooth; add the broth and cabbage. Cook and stir until cabbage is tender and broth is thickened; about 12 minutes.

2. Add the sausage, parsley, pepper, garlic powder and onion powder; cover and cook an additional 5 minutes. Makes 6 servings.

Cornbread muffins would go great with this soup!

Emily

2 cups Radiatore (or other small) pasta
1 medium onion, chopped
1 (14 oz) package Kielbasa sausage, sliced
2 (4 oz each) cans mushroom stems and pieces, drained
1 (16 oz) jar double cheddar cheese sauce (I use Ragu)
1 (10.5 oz) can cream of mushroom soup
1 cup small frozen peas, thawed

1. Cook the pasta according to package directions; drain. Meanwhile, in a medium skillet over medium-high heat, cook the onion until tender. Add the Kielbasa sausage and mushrooms; cook until heated through.

2. Transfer mixture to a 13×9-inch baking dish sprayed with cooking spray.  Stir in the cooked pasta, cheese sauce, cream of mushroom soup and peas. Bake, uncovered, at 350 degrees F for 20 to 25 minutes. Makes 8 servings.

Emily