Who doesn't love a warm comforting soup during the Fall? This soup happened accidently because I was craving corned beef and cabbage but only had turkey kielbasa. The variations are endless. Leftover Corned Beef, Beef, Turkey or Pork Kielbasa. Potatoes or Cauliflower, or both. To make it lower carb, use cauliflower, the texture cooked is the same as potato and just as filling.
I start by sautéing my kielbasa in a dutch oven pan. If you don't have a dutch oven, a large simmer pot will work fine. If it's turkey kielbasa, you will need to add some fat such as a drizzle of olive oil or butter. Once your kielbasa is starting to slightly brown, add your diced white onion, a sprinkle of salt and pepper, Once the onions are translucent, add in your chopped cauliflower and carrots and shredded or chopped cabbage. I like to cook these items together sans liquid to start to caramelize a bit before adding broth. Remember to season your layers! This is key to flavorful dishes. Add salt, pepper, garlic powder and onion powder to the veggie mix. You may need another light drizzle of oil olive. Cook and stir occasionally until the cabbages starts to wilt and brown slightly on some of the pieces. Now you're going to add enough broth to cover by over an inch. I prefer to use water and beef bouillon for this. I have used chicken bouillon in a pitch and it's just as good. You can also use ready made broth but I prefer to use bouillon or powder as I can control the flavor and make it slightly more flavorful.
One Package of Kielbasa
Head of Cauliflower
Three Carrots
Half a Head of Cabbage
One White Onion
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