Cabbage Kielbasa Supper

8 cups coarsely shredded cabbage
3 medium potatoes, cut into ½ inch cubes1 ¾ teaspoons salt
¼ teaspoons pepper
1 can (14 ½ oz.) chicken broth
2 pounds fully cooked kielbasa or Polish Sausage, cut into serving size pieces

In a 5 quart crock pot, combine the cabbage, potatoes, onion, salt, and pepper. Pour broth overall. Place sausage on top (crock pot will be full, but cabbage will cook down).Cover and cook on low for 8-9 hours or until veggies are tender and sausage is heated through.

Kielbasa Soup

½ pound kielbasa, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14.5 oz. each) chicken broth
1 can (15.5 oz) great northern beans, rinsed and drained
1 can (14.5 oz) stewed tomatoes, cut up
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper

In a nonstick skillet, cook kielbasa over medium heat until lightly browned.

Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until veggies are tender. Transfer to a slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 8-9 hours

*My Notes:* This recipe is perfect for finishing the holiday leftovers!

Kielbasa and Vegetable Stir-Fry

1 package Hillshire Farm Kielbasa, sliced
3 tablespoons cooking oil
3-1/4 cups fresh veggies (recommended:broccoli, carrots, onion, mushroom)
3/4 cup Parmesan cheese
1-1/2 cups raw rice
Seasonings (salt, pepper, garlic powder, and oregano to taste)

Cook rice and keep warm.

Meanwhile, saute veggies in oil until tender crisp. Add kielbasa and season to taste. Heat through.

Mix in 1/2 cup cheese and serve immediately over rice.

*My Notes:*
-This meal cools off quickly, so it is best if eaten after it cools slightly.