Best Kielbasa Stew Recipes

KIELBASA CABBAGE STEW

Steps:

• In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally., Add beans and cider vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

KIELBASA SKILLET STEW

Steps:

• In a 12-in. skillet, cook bacon until crisp; remove to paper towel to drain. Cook sausage and onions in drippings over medium heat until onion is tender; drain. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon; sprinkle over stew.

SLOW COOKER KIELBASA STEW

Steps:

• Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
• Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.

KIELBASA KALE STEW

Steps:

• Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
• Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

KIELBASA AND CABBAGE STEW

Steps:

• Cut the cabbage in about 8 slices and then in chunks. Place this in a pot with enough water to cover. Add onion that has been cut into chunks. Cover and bring to a boil.
• When the cabbage is almost done, add sliced raw potatoes (about 1/2" thick) and sliced Kielbasa.(sliced thin(about 1/4") if you want meat in every bite, or thick if you want to bite into chunks (about 3/4").
• Also add your spices. There should be just enough water to barely cover the stew.
• Cover and cook at a simmer till potatoes are done.(about 15 minutes).
• I serve this in a soup bowl, and add a bit of vinegar to your liking, just before eating. If you don't care for vinegar, adding a bit of chicken stock and less water while cooking will flavor this dish also.
• It is a real warm you up meal on a cold winter day. I keep this meal simple. I serve with it with biscuits and butter, or a loaf of garlic bread.

SWEET AND SOUR SAUERKRAUT KIELBASA STEW

Steps:

• Place all ingredients into your slowcooker.
• Stir lightly.
• Place lid on and cook on low for 6-8 hours or high for about 3 1/2 hours or until your potatoes and carrots are tender.
• If using stovetop, just bring everything to a boil, reduce heat, cover and simmer for about 45 minutes or until veggies are tender.

LOW FAT KIELBASA, KALE AND CABBAGE STEW

Steps:

• In a large stockpot or dutch oven, heat the oil over medium-high heat, and saute the kielbasa and ham for 5-6 minutes, until browned. Add the onions and saute for a few minutes more, until they are softened. If at any time the pot is looking dry, add a splash of stock to continue the saute.
• Next add the stock and the black pepper and bring to a boil.
• When boiling, add the potato flakes, stirring until dissolved.
• Add the kale and cabbage, then lower the heat to simmer and cover.
• Simmer for 20-25 minutes, or until the cabbage and kale are tender. Add the drained and rinsed beans, then simmer for an additional 10 minutes.
• Before serving, taste and add salt as needed. (It shouldn't need any as prepared stock and the smoked meats have plenty, but use your own judgment and add some if you deem it necessary.) Yum!

KIELBASA STEW (CROCK POT)

Steps:

• Fry bacon in skillet until crisp.
• Crumble bacon and place in large slow cooker.
• Add onions and sausage to drippings in skillet.
• Cook until onions are soft.
• Transfer onions and sausage to slow cooker.
• Add all remaining ingredients to cooker and stir together well.
• Cover.
• Cook on low 8-10 hours, or until vegetables are tender.

POLISH CROCKPOT STEW WITH KIELBASA AND CABBAGE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Brown the kielbasa for about 5 minutes. Using a slotted spoon, transfer the meat to the crock-pot.
• Reduce the heat in the skillet to medium and add the onion. Cook, stirring, for 3 to 5 minutes, or until softened. Add 1/2 cup of water and continue cooking, scraping up the brown bits, for 1 minute more. Add the onion with the liquid to the crockpot. Stir the potatoes, cabbage, salt, and pepper into the crockpot.
• Cover and cook on high for 1 1/2 hours or on low for 3 hours. Serve hot.

LENTIL-VEGETABLE-KIELBASA SLOW COOKER STEW

Steps:

• Combine water, tomatoes with juice, tomato paste, red wine, basil, thyme, bay leaf, crush red peeper in slow cooker.
• Stir to blend.
• Add lentils, onion, carrots, celery, potatoes, garlic, greens and kielbasa.
• Cover.
• Cook on low 10-12 hours or on high 4-5 hours.
• Remove bay leaf, and serve with chopped basil, parsley, hot sauce or sour cream garnish (or any combination of these).
• NOTE: I prefer to add the canned greens and kielbasa in the last hour of cooking, but if you don't have time for that, just throw everything together in the slow cooker and forget about it until dinnertime!

CROCK POT KIELBASA GARBANZO STEW

Steps:

• In crock pot combine all ingredients.
• Cover; cook on high-heat setting for 3 to 4 hours (or, as I prefer, low setting for 7 to 8 hours).
• Remove bay leaves.
• Serve.
• Enjoy.

HEARTY KIELBASA STEW

Steps:

• Heat butter in a Dutch oven, add kielbasa and brown lightly over medium high heat.
• Remove with a slotted spoon and set aside.
• Add carrots, celery and onion and cook over medium heat until softened.
• Add remaining ingredients and kielbasa, bring to a boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.

KALE, CAULIFLOWER, AND KIELBASA STEW

Steps:

• Chop the cauliflower, cover with chicken broth in a large Dutch oven, and bring to a boil. After it boils, simmer it with the salt and pepper for 10-15 minutes until it's soft enough to emulsify with an immersion blender. Meanwhile, chop Kielbasa into bite size rounds and chop onion. Saute Kielbasa, onion, and garlic in teaspoon of olive until soft and then set aside. Chop the kale. Emulsify the softened cauliflower with a stick immersion blender to create a thickened stew base. Add the Kielbasa, onions, kale, and beans, bring it back to a boil and then simmer it for 10 - 15 minutes longer. Enjoy on a crisp Fall or Winter day.

KIDNEY BEANS AND KIELBASA STEW

Steps:

• 1. Drain kidney beans and place in a dutch oven.
• 2. Add everything except for the sausage. Sausage will be added at the very end.
• 3. Cook on high heat until it boils. Lower temperature to simmer. Cook until kidney beans are bite tender and the stew has become thick. Add more water if necessary.
• 4. Add the sausage and stir stew. Turn off heat and serve.
• 5. I usually serve this with steamed rice and jalapeño cornbread.

KIELBASA STEW (CROCK POT)

Steps:

• 1. Fry bacon in skillet until crisp. Crumble bacon and place in large slow cooker.
• 2. Add onions and sausage to drippings in skillet. Cook until onions are soft.
• 3. Transfer onions and sausage to slow cooker.
• 4. Add all remaining ingredients to cooker and stir together well.
• 5. Cover. Cook on low 8-10 hours, or until vegetables are tender.

KIELBASA STEW 'AKA' SAUSAGE STEW

Steps:

• In a 5 quart pot, start bringing 2 qaurt of water to a boil over Med/High heat. Add butter/margarine.
• Add cut potatoes. (They take the longest to cook.) Let them boil a minute or two.
• Add broccoli and stir.
• While waiting for a boil, I cut the onion and Kielbasa, then add.(You can cut the Kielbasa more 'bite size', we just like the big circles:).
• Check potatoes for tenderness. Do not over boil. If potatoes are ready, turn down heat to Low. Slowly stir in both cans of cream of mushroom soup 'till smooth. Stir for a minute or two, then serve.

KIELBASA & CABBAGE STEW

Steps:

• 1. Saute kielbasa in oil in a large pot or dutch oven until browned.
• 2. Add onion and carrots and continue cooking until onins are semi translucent.
• 3. Add butter, cabbage, salt, pepper and garlic powder and continue cooking for about 10 minutes.
• 4. Add chicken broth and cook until cabbage is tender. Once cabbage is cooked, add potatoes and cook another 15-20 minutes until potatoes are tender. Add cream of celery soup, cover and simmer for 25-30 minutes longer. Add parsley just before serving.

KIELBASA KALE STEW

Steps:

• Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender. Reserve liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes. Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

POLSKA KIELBASA STEW

Steps:

• 1. Cut sausage into 1/4" - 1/2" slices. Set aside. ***( My Husband ADDS it right in)*** Cook bacon in a 4 - 5 quart pot over medium heat,stirring occasionally,until most of the fat is rendered.(IF OMITTING the bacon) heat 1 TBSP. Olive Oil instead. ( My Husband Browns bacon,sausage,onion,garlic,olive oil and bay leaf -- All fat left after bacon,sausage,onion,garlic is cooked to His liken.) Stir them frequently. Add the beans,carrots,spices and chicken broth. Bring to a boil then reduce heat to medium and cook uncovered for 20 minutes. Add the sausage,bacon,onion,garlic,olive oil and leavings scrap pan and add petite tomatoes undrained and uncooked rotini macaroni again bring to a boil and cook 25 minutes or until mixture has thickened slightly and rotini macaroni is cooked. Remove the Bay leaf and serve....

MOM'S KIELBASA STEW

Steps:

• Sauté onions and garlic; add tofu and kielbasa and sauté until lightly browned. Add rest of ingredients and simmer until vegetables are tender. If dry, add a little vegetable broth.