Creamy Sausage Cabbage Soup Food

SMOKED SAUSAGE AND CABBAGE SOUP

Steps:

• In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes.
• Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
• In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.

INSTANT POT® CREAMY CABBAGE SAUSAGE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.
• Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.
• Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

CREAMY SAUSAGE & CABBAGE SOUP

Steps:

• Cook sausage, onion and butter until onion is tender. Add celery, carrot, potato, cabbage, broth and salt & pepper to taste.
• Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are tender.
• Meanwhile, melt butter in a small saucepan. Stir in flour and cook over medium heat about 2 min. Add milk and cream and stir until smooth. Continue whisking until thick and bubbly.
• Once vegetables are tender, add cream mixture into the soup. Allow to simmer 5 minutes.
• Remove from heat and stir in dill and parsley.

CREAMY SAUSAGE, POTATO AND SAUERKRAUT SOUP

Steps:

• In a large saucepan, melt butter over medium heat.
• Add onions and saute for about five minutes, until tender.
• Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
• Turn heat to medium high, then cook stirring often until broth begins to thicken.
• Reduce heat to medium then add kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.
• Stir to combine and remove from heat. Serve sprinkled with black pepper.

CREAMY CABBAGE AND SAUSAGE

Steps:

• In large ovenproof skillet cook sausage and onion over medium-high heat until sausage is brown.
• Drain off fat from sausage and onion.
• Stir in cabbage.
• Cook, covered, over medium heat about 10 minutes or until cabbage is crisp tender, stirring occasionally.
• Drain off any extra liquid from the pan.
• Stir in sour cream, cheese, salt, and pepper.
• In a seperate bowl, comine bread crumbs and melted butter or margarine.
• Sprinkle over sausage mixture.
• Bake uncovered , in a 375 degree oven for 20 minutes or until bread crumbs are golden.

CREAMY POTATO SAUSAGE SOUP

Steps:

• Heat olive oil in a 2-quart Dutch oven or large pot over medium heat; cook and stir onion, smoked sausage, and kielbasa sausage in the hot oil until sausage is browned, about 10 minutes. Stir potatoes into sausage mixture and pour in enough water to cover mixture; add bay leaves.
• Simmer sausage-potato mixture over low heat until potatoes are tender and flavors of soup have blended, 1 to 2 hours.
• Combine flour and butter in a saucepan over medium heat; cook and stir until mixture is smooth and lightly golden, about 5 minutes. Whisk milk into flour-butter mixture until thickened; season with salt. Stir flour-butter mixture into soup until well combined. Remove and discard bay leaves before serving.

CREAMY CHEESY CABBAGE SOUP

Steps:

• In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
• While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
• Add cheese, thyme, and white pepper.
• When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
• Serve hot and enjoy!

CABBAGE CHOWDER

Steps:

• In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes. , Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes.

CREAMED CABBAGE SOUP

Steps:

• In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

CREAMY CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9x9 baking dish.
• Bring a large pot of salted water to a boil. Add cabbage and cook until slightly tender, about 10 minutes. Drain cabbage completely. I like to let it sit in the colander for a few minutes to make sure cabbage is not watery. Add cabbage into baking dish.
• Melt butter in a medium-sized saucepan over medium high heat. Add onion and sauté until slightly browned, about 3 minutes. Add in flour and mix. Slowly pour in the milk, continuing to whisk to combine. Add salt and pepper, and continue mixing. Add in cheese, a little bit at a time, and continue whisking until sauce becomes thickened.
• Pour cheese sauce on top of cabbage and mix. Sprinkle bread crumbs on top. Bake for 30 minutes, or until the top is browned.