Low Fat Kielbasa Kale and Cabbage Stew
Warm up with a nourishing bowl of Low Fat Kielbasa Kale and Cabbage Stew, a hearty yet healthy one-pot meal that’s packed with flavor and nutrition. Featuring protein-rich turkey kielbasa, vibrant kale, and tender green cabbage, this stew is simmered to perfection in a fragrant broth enhanced with smoked paprika, thyme, and a hint of lemon. Loaded with vegetables like carrots, celery, and onion, it’s a low-fat, nutrient-dense recipe that’s as comforting as it is satisfying. Ready in just under an hour, this stew is perfect for busy weeknights or meal prep. Serve it with crusty bread or a fresh salad for a wholesome, balanced meal the whole family will love.
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Recipe Information
Ingredients
- 12 ounces Turkey kielbasa
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 3 medium Carrots
- 2 stalks Celery stalks
- 1 small head Green cabbage
- 4 cups Kale leaves
- 6 cups Low-sodium chicken broth
- 14.5 ounces Diced tomatoes
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Slice the turkey kielbasa into 1/2-inch rounds. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook for 4–5 minutes until lightly browned. Remove the kielbasa and set it aside.
Finely chop the yellow onion and garlic cloves. Peel and thinly slice the carrots. Chop the celery stalks into small pieces. Core and shred the green cabbage. Remove the tough stems from the kale leaves and roughly chop the leaves.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the shredded cabbage and sauté for another 3–4 minutes, allowing it to wilt slightly.
Pour in the low-sodium chicken broth and diced tomatoes (with their juices). Stir in the smoked paprika, dried thyme, bay leaf, salt, and black pepper.
Return the browned kielbasa to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for 20–25 minutes.
Add the kale leaves to the pot and stir. Simmer for an additional 5 minutes until the kale is tender.
Remove from heat and stir in the lemon juice. Discard the bay leaf before serving.
Ladle the hot stew into bowls and serve with crusty bread or a side salad if desired.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 47.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3876 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
