1 lb. Italian sausage (or
turkey kielbasa)
1 16 oz. can kidney beans,
drained and rinsed
3 cups water
1 14 oz. chicken broth (2
bouillon cubes)
1 10 ¾ oz. condensed tomato
soup
1 small head of cabbage
coarsely chopped
1 medium onion, chopped
¾ t. salt
¼ t. paprika
½ t. pepper
Bay leaf
Parmesan cheese for garnish
Cook sausage in medium
skillet until browned. Drain and combine with all ingredients except beans and
cheese in large saucepan; bring to a boil over high heat; reduce heat to low.
Cover and simmer 35 minutes or until cabbage is tender. Remove bay leaf, add
beans can cook until they are heated thoroughly.
Serve in bowls and garnish
with Parmesan cheese. Refrigerate leftovers.
Janelle Elkin, my neighbor
