Simple Cabbage Sausage 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.

SAUSAGE CABBAGE SOUP

Steps:

• In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

CABBAGE SAUSAGE SOUP

Steps:

• In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.

RUSTIC CABBAGE AND SAUSAGE SOUP

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
• Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

CABBAGE SOUP

Steps:

• In a large pot, heat oil over medium heat. Add chopped cabbage, carrots, celery, onion, and minced garlic, and cook, stirring often, until onion is translucent, about 5 minutes.
• Add diced tomatoes, chicken stock, thyme, salt, and pepper. Bring to a simmer, cover, and reduce heat to low.
• Simmer, stirring occasionally, until all vegetables are tender (40-50 minutes, depending on your preferred consistency).
• Taste and adjust seasoning if necessary. Serve warm.

EASY SAUSAGE & CABBAGE SKILLET

Steps:

• Heat 1 tablespoon of olive oil in a large skillet (I use my 12" for this recipe) over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
• Add remaining 1 1/2 tablespoons of oil to skillet with the garlic. Sauté for 1 minute or until garlic starts to get that golden color.
• Add shredded cabbage, salt, pepper, and crushed red pepper flakes (optional). Stir. Let cook, stirring occasionally, until cabbage is close to tender, about 10 minutes.
• Add sausage back to pan and stir until combined with cabbage. Cook for another 3 to 5 minutes until sausage is warmed and cabbage is tender. Taste and add more salt if desired.

SPICY SAUSAGE & CABBAGE SOUP

Steps:

• Heat oil over medium heat in a large pot. Add sausage, onion, and celery. Sauté for approximately 5 minutes, stirring frequently.
• Add bell pepper, stir, and sauté for an additional 3 minutes.
• Add cabbage, diced tomatoes, chicken stock, and Cajun seasoning (I like Tony Chachere's Original Creole Seasoning). If your sausage is already spicy start with less Cajun seasoning and taste before adding more.
• Stir. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Salt and pepper to taste.
• Stir in green onion and cilantro a few minutes before you're ready to serve.

SIMPLE CABBAGE SAUSAGE SOUP

Steps:

• Heat olive oil in a large soup pot.
• Add onions and sauté for 1-2 minutes or until slightly transparent.
• Add garlic, cabbage, beans, tomatoes, smoked sausage, broth, water, and pepper.
• Heat on medium-high heat until mixture comes to a boil.
• Reduce heat and simmer for about 30 minutes or until vegetables are tender.

SAUSAGE AND CABBAGE SOUP

Steps:

• In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
• Add onion and garlic to pan; stir often until limp, 3 minutes.
• Increase heat to high. Add broth, beer, potatoes, cabbage, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices.
• Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

MOM'S CABBAGE SOUP

Steps:

• For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
• Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
• Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
• For the crostini: Preheat your oven to 350 degrees F.
• Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
• Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

EASY FRIED CABBAGE AND SAUSAGE

Steps:

• In a large pot, add olive oil and sauté onion for about 4 minutes, until it starts to get translucent. Add garlic and sauté for another minute.
• Add chopped cabbage and stir until combined with the onion and garlic. Place lid on your pot and continue cooking for about 20 minutes, stirring occasionally, until cabbage is cooked down and tender.
• Add sausage and seasonings and continue cooking for 5 to 10 minutes, until sausage is warmed through. Serve immediately!