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Cook Time:50 minsAdditional Time:20 minsTotal Time:1 hr 10 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:50 minsAdditional Time:20 minsTotal Time:1 hr 10 minsServings:8Yield:8 servings
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil2medium leeks, white and light green parts, halved and thinly sliced (see Tip)1cupcoarsely chopped carrot1cupdiced celery2tablespoonschopped fresh thyme6cupslow-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below)1 12-ounce bottle lager8cupsthinly sliced green cabbage3cupsdiced red potatoes2bay leaves4cupschopped greens, such as chard or kale12ouncessmoked bratwurst or kielbasa, cut into 1/2-inch rounds¾teaspoonsaltChopped fresh parsley for garnishGround pepper to taste½cupreduced-fat sour cream
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
2medium leeks, white and light green parts, halved and thinly sliced (see Tip)
1cupcoarsely chopped carrot
1cupdiced celery
2tablespoonschopped fresh thyme
6cupslow-sodium chicken broth or stock (or see Slow-Cooker Stock recipe, below)
1 12-ounce bottle lager
8cupsthinly sliced green cabbage
3cupsdiced red potatoes
2bay leaves
4cupschopped greens, such as chard or kale
12ouncessmoked bratwurst or kielbasa, cut into 1/2-inch rounds
¾teaspoonsalt
Chopped fresh parsley for garnish
Ground pepper to taste
½cupreduced-fat sour cream
DirectionsHeat oil in a large pot over medium heat. Add leeks, carrot, celery and thyme. Cover and cook, stirring occasionally, for 10 minutes. Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil. Uncover, reduce heat and simmer for 10 minutes. Stir in greens and sausage and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaves. Ladle into bowls and top each with 1 tablespoon sour cream and parsley, if desired.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.Clean leeks well to be sure they’re grit-free: After slicing, place in a bowl of water and swish around to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any dirt behind. Drain well. Repeat as needed.Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months.Makes: about 10 cups.After straining, this stock has negligible calories, nutrients and sodium.Originally appeared: EatingWell Magazine, January/February 2015
Directions
Heat oil in a large pot over medium heat. Add leeks, carrot, celery and thyme. Cover and cook, stirring occasionally, for 10 minutes. Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil. Uncover, reduce heat and simmer for 10 minutes. Stir in greens and sausage and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaves. Ladle into bowls and top each with 1 tablespoon sour cream and parsley, if desired.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.Clean leeks well to be sure they’re grit-free: After slicing, place in a bowl of water and swish around to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any dirt behind. Drain well. Repeat as needed.Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months.Makes: about 10 cups.After straining, this stock has negligible calories, nutrients and sodium.
Heat oil in a large pot over medium heat. Add leeks, carrot, celery and thyme. Cover and cook, stirring occasionally, for 10 minutes. Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil. Uncover, reduce heat and simmer for 10 minutes. Stir in greens and sausage and cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes more. Season with salt and pepper. Discard bay leaves. Ladle into bowls and top each with 1 tablespoon sour cream and parsley, if desired.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Clean leeks well to be sure they’re grit-free: After slicing, place in a bowl of water and swish around to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any dirt behind. Drain well. Repeat as needed.
Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months.Makes: about 10 cups.After straining, this stock has negligible calories, nutrients and sodium.
Originally appeared: EatingWell Magazine, January/February 2015
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Nutrition Facts(per serving)325Calories20gFat24gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
