My daughter-in-law gave me this recipe about seven years ago. They came to visit us and she made it for a supper for the kids. Of course, we all loved it. You could use Kielbasa instead of the vegetarian hot dogs and that would be good too! I have made it that way a few times and it tastes so good that way! When we have vegetarian guests, I make it the regular way for them and we still love it that way too. Cook time does not include the time for cooking the vegetables ahead of time.

Ingredients

5 serv.

cubed potatoes, peeled and cooked tende crisp with 1/4 c water from cooking reserved8 cups
medium onion, chopped↗1
sliced carrots, cooked tender crisp (when I have been in a hurry, I have used 1 15 oz. can of sliced carrots drained)3 cups
celery ribs, chopped fine (not too fine though because you want them to be noticable both in taste and texture)↗4
lb savoy cabbage, shredded and cooked until tender 1/4 c water from cooking reserved↗1 lb
(20 ounce) can Worthington veja-links, chopped into rounds with 1/4 c of liquid reserved1
teaspoons caraway seeds2 1⁄2 teaspoons
(15 ounce) can cream-style corn↗1
cup half-and-half↗1 cup
milk, enough to make soup↗
sour cream (to garnish)↗
green onion, slices (to garnish)↗
pepper, to sprinkle over top of soup bowl↗

Step-by-step instructions

1
Cook potatoes and drain.
2
Cook carrots and drain (or use 15 oz. can of sliced carrots drained).
3
Set aside.
4
Saute onion and celery in margarine until tender and reduced.
5
Cook cabbage until tender and drain.
6
Put everything in crock pot.
7
Add half and half, milk and the reserved liquids from the cooked veggies.
8
Stir well
9
Cook on high stirring frequently for three hours.
10
Serve in bowls.
11
PPut a dollop of sour cream on top of bowl and sprinkle with green onions.
12
Sprinkle pepper into soup if you desire.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App