Sausage and Cabbage Soup: A Hearty & Healthy Recipe

Sausage and Cabbage Soup: Prepare to be transported to a cozy, fireside dinner with every spoonful of this hearty and flavorful soup! Imagine tender cabbage, savory sausage, and a rich broth coming together in perfect harmony. This isn’t just soup; it’s a warm hug in a bowl, perfect for chilly evenings or whenever you crave comfort food.

Cabbage soup, in its various forms, boasts a long and fascinating history, appearing in cuisines across Eastern and Central Europe. Often considered a peasant dish, it was a way to utilize readily available and inexpensive ingredients to create a nourishing and satisfying meal. The addition of sausage elevates it to something truly special, adding depth and a smoky richness that’s simply irresistible. While variations abound, the core concept remains the same: simple ingredients transformed into something extraordinary.

What makes Sausage and Cabbage Soup so universally loved? It’s the perfect balance of flavors and textures. The slight sweetness of the cabbage complements the savory sausage beautifully, while the broth ties everything together in a symphony of deliciousness. Beyond the taste, it’s incredibly convenient. This is a one-pot wonder that’s easy to prepare and even better the next day, as the flavors meld and deepen. Plus, it’s a budget-friendly way to feed a crowd or enjoy delicious leftovers throughout the week. So, grab your favorite sausage and let’s get cooking!

Ingredients:

• 1 pound smoked sausage, such as kielbasa or andouille, sliced into 1/4-inch thick rounds
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon red pepper flakes (optional)
• 1 medium head of green cabbage, cored and shredded
• 1 large russet potato, peeled and diced
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Sautéing the Aromatics and Sausage

This step is crucial for building a deep, savory flavor base for our soup. We’re not just cooking the sausage; we’re rendering its fat and infusing the vegetables with its smoky goodness. Don’t rush this part!

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Make sure your pot is large enough to hold all the ingredients comfortably; a 6-quart pot works well.
2. Add the sliced sausage to the pot and cook, stirring occasionally, until browned on both sides. This usually takes about 5-7 minutes. The sausage should release some of its flavorful fat into the pot.
3. Remove the sausage from the pot and set aside. Leave the rendered fat in the pot – that’s where the magic happens!
4. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. This is called “sweating” the vegetables, and it helps to release their natural sweetness.
5. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Soup Base

Now we’re going to layer in the liquids and spices that will form the heart of our soup. The key here is to let the flavors meld together, creating a harmonious and comforting broth.

1. Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine, scraping up any browned bits from the bottom of the pot. Those browned bits are packed with flavor!
2. Add the dried thyme, dried marjoram, and red pepper flakes (if using). Stir well to distribute the spices evenly.
3. Return the browned sausage to the pot.
4. Add the diced potato and bay leaf. The potato will help to thicken the soup slightly as it cooks.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will develop.

Adding the Cabbage and Finishing Touches

Cabbage can become mushy if overcooked, so we’ll add it towards the end of the cooking process. This ensures that it retains some of its texture and adds a pleasant bite to the soup. We’ll also season the soup to perfection at this stage.

1. After the soup has simmered for at least 30 minutes, add the shredded cabbage. Stir to incorporate it into the soup.
2. Continue to simmer, covered, for another 15-20 minutes, or until the cabbage is tender but still slightly firm.
3. Remove the bay leaf. It has done its job of infusing the soup with its subtle aroma.
4. Taste the soup and season with salt and freshly ground black pepper to taste. Remember that the sausage and broth may already be salty, so start with a small amount of salt and add more as needed.

Serving and Enjoying

The final step is to ladle the soup into bowls and garnish it with fresh parsley, if desired. This soup is delicious on its own, but it’s also great served with a crusty bread for dipping. It’s even better the next day, as the flavors have had a chance to meld together even further.

1. Ladle the hot soup into bowls.
2. Garnish with fresh chopped parsley, if desired. A dollop of sour cream or a swirl of plain yogurt would also be a delicious addition.
3. Serve immediately and enjoy!

Tips and Variations:

• Spice it up: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper. You could also use a spicy sausage, such as chorizo.
• Add other vegetables: Feel free to add other vegetables to the soup, such as bell peppers, green beans, or turnips.
• Make it vegetarian: To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth. You can add smoked paprika to give it a smoky flavor.
• Use different types of sausage: Experiment with different types of sausage, such as Italian sausage or bratwurst.
• Add beans: For a heartier soup, add a can of drained and rinsed beans, such as cannellini beans or kidney beans.
• Make it in a slow cooker: This soup can easily be made in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
• Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: Serve with crusty bread, cornbread, or a side salad.
• For a richer flavor: Brown the sausage in butter instead of olive oil.
• Adjusting the thickness: If you prefer a thicker soup, mash some of the potatoes against the side of the pot. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 350-450
• Fat: 20-30g
• Saturated Fat: 8-12g
• Cholesterol: 60-80mg
• Sodium: 800-1200mg
• Carbohydrates: 20-30g
• Fiber: 5-7g
• Sugar: 5-8g
• Protein: 20-25g

Enjoy your delicious and comforting Sausage and Cabbage Soup!

Conclusion:

This isn’t just another soup recipe; it’s a warm hug in a bowl, a flavor explosion that will leave you craving more, and a surprisingly simple way to get a hearty and healthy meal on the table. This Sausage and Cabbage Soup is a must-try because it perfectly balances savory sausage with the subtle sweetness of cabbage, creating a symphony of flavors that dance on your palate. The broth, infused with herbs and spices, ties everything together in a comforting and satisfying way. It’s the kind of soup that makes you feel good from the inside out, perfect for a chilly evening or a comforting lunch. But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a truly rustic experience, serve it with a hunk of crusty bread for dipping into that delicious broth. A dollop of sour cream or a swirl of plain Greek yogurt adds a tangy creaminess that complements the richness of the sausage. If you’re feeling adventurous, try adding a sprinkle of red pepper flakes for a touch of heat. Looking for variations? The possibilities are endless! If you’re not a fan of cabbage, try substituting it with kale or spinach for a different leafy green experience. For a vegetarian option, simply omit the sausage and add a can of cannellini beans or chickpeas for added protein and texture. You could also experiment with different types of sausage – Italian sausage, chorizo, or even chicken sausage would all work beautifully. Adding diced potatoes or carrots will make it even heartier and more filling. And for a truly decadent twist, consider adding a splash of heavy cream or coconut milk at the end for an extra layer of richness. I truly believe this Sausage and Cabbage Soup will become a staple in your kitchen. It’s quick, easy, and packed with flavor, making it the perfect weeknight meal. Plus, it’s a great way to use up leftover vegetables in your fridge, reducing food waste and saving you money. It’s also a fantastic make-ahead meal; the flavors actually deepen and meld together even more beautifully after a day or two in the refrigerator. So, make a big batch on Sunday and enjoy it throughout the week! I’m so excited for you to try this recipe and experience the magic of this humble yet incredibly satisfying soup. Don’t be afraid to experiment with different ingredients and variations to make it your own. After all, cooking should be fun and creative! Once you’ve made it, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable and helps me continue to create recipes that you’ll love. So, go ahead, grab your ingredients, and get cooking! I promise you won’t be disappointed. Happy soup-making!

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