Cabbage, Sausage, Potato Soup


  • 1 pound kielbasa sausage*, sliced into bite-sized pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 1 small green cabbage, chopped into bite-sized pieces
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable stock
  • 1 pound red potatoes, diced
  • 1 tablespoon Italian seasoning, homemade or store-bought
  • 1 bay leaf
  • Kosher salt and freshly-cracked black pepper
  • Directions:

    1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
    2. Add the olive oil, leeks, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
    3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.  Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.)
    4. Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
    5. *Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like.  (Bratwurst also works!)
    6. Adapted from:





    • 1-1/2 pounds lean ground beef or turkey (I used 1 lb Venison and 1 lb hamburger meat)
    • 3/4 cup Quaker® Oats (I used flaked oats)
    • 3/4 cup finely chopped onion
    • 1/2 cup catsup
    • 1 egg, lightly beaten
    • 1 tablespoon Worcestershire sauce
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

        1. Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.  Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
      1. Adapted from:
      3. I did not make the sauce at the end, but the website gives the instructions for doing that if you want.

Pressure Cooker Turkey Thighs


3 Turkey thighs
3 small or 1 medium onion
3 cloves of garlic
salt and pepper to taste
2 cups of turkey stock, or chicken stock if you have to
2 tbsp red wine vinegar
8 tbsp flour
1/2 cup water


Brown your thighs on all sides. I use the sear function on the PC to keep the mess low, about 3 minutes per side. This will help to ensure good flavoring, especially if the thighs are still partially frozen.
Once browned, set the thighs to the side, add some oil if necessary, and saute your onion until translucent about 5 minutes, then add the garlic.
When you can smell the garlic starting to cook, add the thighs back to the pot, pour in the stock and red wine vinegar, lock the lid on, and cook on high pressure for one hour.
While it’s cooking, clean up, prepare your side dish, and measure out your flour and water for the thickener.
When the turkey is done, remove the thighs to plates or serving platter.
In a bowl, whisk the flower into the water until well blended.
When well combined, whisk the flour mixture into the pressure cooker pot with the stock and onions, and allow to thicken on the keep warm setting or low heat for 15 minutes or desired thickness.
Serve with vegetables or side of choice.

adapted from:

20 Minute (pressure cooked) Pork Chops and Cabbage


4 thick-cut Pork Chops (about ¾” or 2 cm)
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon pepper
1 small head of cabbage (about a pound or 500g)
1 tablespoon coconut oil
¾ cup meat stock
2 teaspoons, flour

Unwrap the pork chops and sprinkle with fennel, salt and pepper.
Prepare the cabbage by slicing the cabbage in half almost through the core, and then in thick ¾ inch slices and set aside.
In the pre-heated pressure cooker,on medium-high heat without the lid, add oil, and brown all of the chops on one side only – only two at a time may fit depending on the size of the pressure cooker base, or the chops. When all of the chops have been browned and set aside, add the cabbage slices into the empty pressure cooker.
On top of the cabbage arrange the pork chops brown-side up, overlapping as needed. Pour any juice from the chops and meat stock around the edges. Close and lock the lid of the pressure cooker.
Electric pressure cookers: Cook for8 minutes at high pressure.
Stove top pressure cookers: Cook for 6 minutes at high pressure.
When time is up, open the pressure cooker with the Normal release – release pressure through the valve.
Using tongs, move the cabbage and pork chops to a serving platter and tent lightly with foil while preparing the gravy.
Bring the left-over juices in the pressure cooker to a boil and whisk-in the flour. Pour thickened sauce on top of cabbage and pork chop platter and serve.

Adapted from:

Chicken Cabbage Stir Fry

3 chicken breast halves.
1 tsp of oil.
3 cups of green shredded cabbage.
½ cup of diced red bell pepper.
1 tbsp of cornstarch.
½ tsp of ground ginger.
1 tsp of garlic powder.
½ cup of water.
Soy sauce

How to:

First, clean and cut the chicken into strips then place them in a frying pan with heated oil over medium high heat. Stir constantly until the chicken is cooked.

Stir in the cabbage and red pepper for about 2 minutes then add in the cornstarch, seasonings, water and soy sauce and mix until well combined and smooth.

Stir in the sauce and cook to thicken for about 1 minute.

I used a pound of ground venison and it was delicious.

German Sweet and Sour Red Cabbage

Note: This recipe was give to me by a neighbor many years ago. She was a German farmers wife from Idaho.

5 cups shredded red cabbage
4 slices bacon, diced
1/4 cup brown sugar
2 Tablespoons flour
1/2 cup water
1/4 cup apple cider vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 small onion, sliced

1) Cook shredded cabbage in 1 cup water, 1/2 teaspoon salt and 2 Tablespoons vinegar. Cook about 10 minutes or until crisp tender. Drain.
2) Fry bacon until crisp; remove and drain off all but 1 Tablespoon bacon drippings. Stir in brown sugar and flour into bacon drippings in skillet. Add water, vinegar, salt, pepper and onion.
3) Cook stirring frequently, about 5 minutes or until mixture thickens.
4) Add bacon and hot cabbage to sauce mixture; stir together and heat through.

German Pot Roast (Pressure Cooked)

Note: This is the best roast that I have ever tasted. So tender and great taste! I fixed this with the German Cabbage recipe (on this blog) and Scolloped Potatoes.

1 (2-3 pound) beef chuck roast
3 Tablespoons flour
Salt and Pepper
2 Tablespoons of oil
2 onions, chopped
3/4 cup sliced dill pickles
1 cup beef stock or broth
1/2 cup Dijon mustard
2 teaspoons cider vinegar
2 Tablespoons light brown sugar
1 Tablespoon minced garlic
2 bay leaves
1/4 teaspoon ground allspice
1 Tablespoon cornstarch, mixed into 2 Tablespoons water
3 Tablespoons butter

1) Sprinkle the chuck roast with flour that has been generously seasoned with salt and pepper.
2) With the cooker’s lid off, heat oil on HIGH until sizzling. Place the floured roast in the cooker and brown on each side.
3) Add the onion, pickles, beef stock, mustard, wine, brown sugar, garlic, bay leaves, and allspice to the cooker. Securely lock the pressure cooker’s lid and set for 80 minutes on HIGH (90 minutes for roasts more than 2 1/2 inches thick.)
4) Let the cooker’s pressure release naturally for 10 minutes before quick releasing any remaining pressure.
5) Carefully transfer roast to a serving dish and cover with foil. Set the cooker to HIGH with lid off and whisk the cornstarch mixture into the cooking liquid. Let simmer 2 minutes to thicken before stirring in butter. Smother meat with the gravy before serving.

Adapted from “Great Food Fast” by Bob Warden