Ingredients
1 medium onion, chopped1 tablespoon canola oil1 tablespoon butter2 medium carrots, thinly sliced and halved1 celery rib, thinly sliced1 teaspoon caraway seeds2 cups water2 cups chopped cabbage1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4-inch slices1 can (14-1/2 ounces) diced tomatoes, undrained1 tablespoon brown sugar1 can (15 ounces) cannellini beans, rinsed and drained1 tablespoon white vinegar1 teaspoon salt1/4 teaspoon pepperMinced fresh parsley
Preparation
In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.
