Cabbage And Kielbasa Stew With White Beans Recipe

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Cabbage And Kielbasa Stew With White Beans
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Ingredients:

Directions:

  1. Cover beans with water, and let sit overnight.
  2. Drain and rinse the beans the following day.
  3. Add cold water to cover, and bring to a boil over high heat.
  4. Once boiling, remove pan from heat, leave covered, and let rest 40 minutes.
  5. Drain the beans, discarding all cooking liquid.
  6. In a large flameproof casserole, combine beans, ham and garlic. Add 2 quarts (2L) of water and bring to a boil over high heat.
  7. Reduce the heat to medium low, and add the carrots, onions, and leeks.
  8. Season lightly with salt.
  9. Simmer, covered, for 30 minutes.
  10. Add smoked sausage, cover, and continue to simmer 30 minutes more.
  11. Add cabbage and potatoes and continue cooking until all of the vegetables are tender, about 20 minutes more.
  12. Serve immediately in wide, shallow bowls.
  13. Serves 4-6.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 259.11 Kcal (1085 kJ)
Calories from fat 108.57 Kcal
% Daily Value*
Total Fat 12.06g 19%
Cholesterol 46.31mg 15%
Sodium 850mg 35%
Potassium 536.16mg 11%
Total Carbs 26.82g 9%
Sugars 7.6g 30%
Dietary Fiber 6.19g 25%
Protein 13.09g 26%
Vitamin C 50mg 83%
Vitamin A 0.4mg 14%
Iron 2.6mg 15%
Calcium 107.2mg 11%
Amount Per 100 g
Calories 95.29 Kcal (399 kJ)
Calories from fat 39.93 Kcal
% Daily Value*
Total Fat 4.44g 19%
Cholesterol 17.03mg 15%
Sodium 312.61mg 35%
Potassium 197.19mg 11%
Total Carbs 9.86g 9%
Sugars 2.79g 30%
Dietary Fiber 2.28g 25%
Protein 4.81g 26%
Vitamin C 18.4mg 83%
Vitamin A 0.2mg 14%
Iron 1mg 15%
Calcium 39.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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