Cabbage Soup with Smoked Sausage

Even kids who don’t care for vegetable soup may enjoy this one. Very good flavor. Cabbage Soup with Smoked Sausage is loaded with both cabbage and slices of smoked sausage. A little cream adds some richness to this comforting, hearty soup that’s perfect for a winter meal.

Don’t overcook the cabbage!

You don’t need to cook this soup too long, as the cabbage will become limp, and pasty, and produce an unpleasant smell. The soup will still be fine to eat, just a little less visually appealing. Cabbage is great eaten raw, as in our coleslaw recipe so it doesn’t even have to be cooked!

storage instructions Refrigerator.

This soup can be stored in airtight containers for up to 7 days in the refrigerator. Reheat in microwave-safe containers or in a saucepan on the stove until heated through. Freezer. This soup can be stored in airtight containers in the freezer for 6-12 months. Thaw in the refrigerator overnight and reheat in microwave-safe containers or in a saucepan on the stove until heated through.

Tips and Notes:

Soup always tastes better the next day. Actually, the next next day. My point is, as it simmers and then sits, the flavors meld and become deeper and richer.

So if you can, whip up a batch the day before (or the day before), then reheat to serve.

INGREDIENTS:

1/2 tablespoon olive or vegetable oil

1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices

1 tablespoon butter

2 carrots, peeled and thinly sliced

1 medium sweet onion, chopped

2 cloves garlic, minced

1 small head of green cabbage, chopped

1 (14.5-ounce) can of chicken broth

1 1/2 cups water

1 chicken bouillon cube

2 medium potatoes, peeled and cut into 1/2-inch cubes

1 tablespoon packed brown sugar

1/2 teaspoon black pepper

1/4 teaspoon caraway seeds, optional

1/4 teaspoon dried thyme

1/3 cup heavy cream

INGREDIENTS:

1/2 tablespoon olive or vegetable oil

1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices

1 tablespoon butter

2 carrots, peeled and thinly sliced

1 medium sweet onion, chopped

2 cloves garlic, minced

1 small head of green cabbage, chopped

1 (14.5-ounce) can of chicken broth

1 1/2 cups water

1 chicken bouillon cube

2 medium potatoes, peeled and cut into 1/2-inch cubes

1 tablespoon packed brown sugar

1/2 teaspoon black pepper

1/4 teaspoon caraway seeds, optional

1/4 teaspoon dried thyme

1/3 cup heavy cream

INSTRUCTIONS:

Heat oil in a Dutch oven. Add sausage and cook until browned.

Remove with a slotted spoon and set aside.

Add butter to the grease in the Dutch oven and cook carrots and onion over medium heat until soft. Add garlic and cook for 1 minute.

Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.

Add potatoes, chicken broth, water, bouillon cube, and brown sugar.
Bring to a simmer, cover, and cook until potatoes are soft.

Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve

Nutrition:

Serving Size: ⅛ of recipe
Calories: 202
Sugar: 5 g
Sodium: 645 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 17 g
Cholesterol: 25 mg

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