Cabbage soup with smoked sausage is an excellent choice if you want to eat something healthy that will fill you up and is also simple to prepare. A bowl of this hearty soup is just what the doctor ordered on a chilly night, or any time you need a little more nourishment in your diet.
Vitamins C and K, in addition to fiber and antioxidants, can all be found in high concentrations in cabbage. It’s a winning mix when you add smoked sausage, which is both packed in protein and flavorful thanks to the smokiness. In addition, you can use the excess cabbage you have on hand in this dish.
Ingredients:
One-half table spoon of vegetable oil or olive oil
Sliced smoked Kielbasa sausage (1/16 inch thick) from 1 (16 ounce) package
1.5 grams of butter
2 carrots, thinly cut after being peeled
Two huge pieces of corn off the cob
1 sliced medium sweet onion
Minced garlic from 2 garlic cloves
1 cup chopped green cabbage from a small head
Chicken broth, one (14.5 ounce) can
1/2 a mug of water
1 cube of chicken bouillon
Two medium-sized potatoes, peeled and diced to a 1/2-inch cube
One level spoonful of brown sugar
Black pepper, half a teaspoon
Caraway seeds, if desired (optional, 1/4 teaspoon)
Dry Thyme, 1/4 Teaspoon
Around one-third of a cup of full-fat cream
Instructions:
Bring oil to temperature in a Dutch oven. In a separate pan, brown the sausage. Get a slotted spoon and take it out of there.
Carrots, onions, and corn should be cooked in a Dutch oven with butter and drippings over medium heat until tender. Cook the garlic for a minute.
Toss in the cabbage and simmer, stirring occasionally, for a minute or two, until it begins to wilt.
Combine the potatoes, bouillon cube, water, chicken broth, and brown sugar.
Slowly simmer, covered, until potatoes are tender.
Mix in some sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring it to a low boil. Serve
enjoy !!
Tips
As smoked sausage is a significant component of this soup, it is imperative that you use a high-quality, flavorful sausage that is also low in fat.
The sausage’s flavor will be enhanced and the soup’s color will be enhanced if you brown it first.
Cabbage loses its texture and flavor if overcooked, so be careful not to overcook it. If you want to avoid this, add the cabbage near the end of cooking time and cook it just until it is cooked but still has a bite.
If you can, make your own chicken broth: Broth produced at home has a deeper, more nuanced flavor profile than store-bought alternatives, which is why it’s ideal for soup.
While cabbage has a mild flavor on its own, it is important to season the soup with plenty of salt and pepper. For even more depth of flavor, try adding more thyme, bay leaves, or smoked paprika.
Serve with warm crusty bread to sop up the flavorful broth and enjoy this hearty soup with a side of comfort.
Make a large pot and pack the leftovers for a hearty lunch the next day. This soup tastes even better the second day.