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1 medium cabbage head -- shredded fine
3 large yellow onions -- chopped
1/2 pound lean bacon -- cubed
1/2 pound lean beef -- chopped
1/2 pound lean pork -- chopped
1/2 pound Hilshire light kielbasa -- cut small
5 medium red potatoes -- sliced
5 medium apples -- peeled, and
1 can Lipton beef broth -- defatted
1 can Lipton cream of mushroom soup
Salt -- to taste
Freshly-ground black pepper -- to taste
In a large Dutch oven, render bacon. Add onions and sautee over low heat as there will be very little fat from the lean bacon. Once the onions are soft and start to get brown, add chopped beef and pork and cook until no longer pink. Add potatoes. Cook for about 10 minutes turning potatoes several times. Add salt, pepper. Kielbasa, cabbage and apples. Let simmer for another 10 minutes, turning often.
Transfer everything to slow cooker. Pour beef broth over everyting then spread cream of mushroom soup evenly over all, working it slightly into the mixture. Cook on HIGH for 2 1/2 hours, on LOW for an additional 3 hours.
Mix thoroughly and check seasoning before serving in soup bowls. Reheat also in the slow cooker. Two hours on HIGH 1 hour on LOW.
This recipe yields ?? servings.
"Waldine Van Geffen on www.prodigy.net Food BB"
S(Formatted for MC5):
"10-25-1999 by Joe Comiskey - email@example.com"
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