Hungarian Kielbasa, Cabbage and Turnip Slow Cooker Stew

 

It’s still winter.

Although, technically, in a few days it will be spring. Yesterday, we had 50 degree weather and today it’s back to the cold with a high of 38. Brr….I keep hearing we are having a slow start to spring and it’s making my summer-lovin’ friends and family very frustrated.

For Christmas, my sister Christine bought our other sister, Kelly, a slow-cooker crock pot. Kelly doesn’t cook often so I thought this was a good gift because it allows you to throw in a few ingredients, turn it on, let it sit for several hours, and then voila – you have a fantastic meal ready to eat.

A week ago, Kelly made a pretty good beef stew. She’s letting me borrow it and I wanted to make a Hungarian meal, since we are half Hungarian, to celebrate my dad’s side of the family.

Ooooh! Speaking of dad… he’s home from the hospital! His cancer cells look as if they’ve finally disappeared and he’s considered in remission. Right now, that word: remission, is my new best friend. I’m so thankful for all the prayers and love that has gone out to my dad from all our friends, family and the church community. He’s very very happy to be home.

Side Note: While researching online for similar recipes out there I found this one of a corned beef version of the slow-cooker meal from a fellow food blogger, Lisa, at snack-girl.com I love brisket, so I bookmarked this one for another time.

Hope you’re all enjoying these last days of winter!

Kielbasa Cabbage Turnip Slow Cooker Stew

Kielbasa Cabbage Turnip Slow Cooker Stew

Serves 6-8
Kielbasa Cabbage Turnip Slow Cooker Stew

Ingredients

  • 1 turnip
  • 1 small cabbage
  • 1 clove minced garlic
  • 1/2 teaspoon ground corriander
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 keilbasa links
  • 3 small potatoes (any kind you like)

Directions

Chop turnip and potatoes into 1 inch-sized pieces.
Chop cabbage into bite-sized pieces.
Slice kielbasa links in half (length-wise) and then slice them into 1/2 inch-sized pieces.
Turn on slow cooker and set to high setting.
Add all ingredients to the slow cooker, starting with the keilbasa. Add spices last.
Pour in 6-8 cups of water. I added 8 for my stew, but 6 cups will make it less soupy and more dense.
Stir ingredients to mix them, then cover slow-cooker and let cook for 6-8 hours or until turnips and cabbage are soft.