This recipe tastes like what some of you might remember your grandmothers making, but it is an easier version because you assemble all the ingredients and let your slow cooker take over for a few hours.
It is from an older cookbook titled, "Better Homes and Gardens Crockery Cooking" that came out in 2001.
Add a loaf of bakery rye bread and you're good to go for a satisfactory winter meal.
Sausage and Cabbage Soup
2 cups cubed peeled potatoes
4 cups packaged shredded cabbage with carrot (coleslaw mix)
1 large onion, chopped
2 teaspoons caraway seed, crushed
1 pound cooked Polish sausage, halved lengthwise, and cut into 1/2-inch
4 cups reduced-sodium chicken broth
In a 3 1/2 to 6-quart crockery cooker, place potatoes, cabbage with carrot, onion, caraway seed and sausage. Pour broth over all.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Ladle into bowls.