Cabbage and Sausage soup-need a recipe
Anyone have a recipe for Cabbage and Sausage Soup. WOW, this is my 1,000th post........... |
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Hope you find a recipe and tell us how it turned out! I am not a fan of cabbage in any sort of liquid (which I ate a lot of korean recipes growing up with this), so I don't have any to help  |
| I've got two from friends, made both, loved both:
((please remember I rarely follow recipes, they are just guidelines. so there's a good chance I enhance these recipes, perhaps by using homemade chicken stock..you know boiling down rotisserie chicken bones and skins, etc...or using more sausage, fresh garlic, etc. I cook by taste as I go along, adjusting as necessary. Also I'll adapt to whims....adding tomato paste or even ketsup for a little more body)) April's Zuppa Toscana 1/2 lb. Italian sausage, cases removed 1/2 cup onion 1/2 t. garlic powder 1/2 t. (or more) salt ground pepper to taste.....or about 1/4 t. 1 box chix stock--no, I think this older recipes was prebox...this might be a giant can...recipe just says "1" 1/2 cup pasta of choice 1 cup cabbage sliced 1 cup frozen mixed vegetables Saute onions. Add sausage, browing and breaking into smaller chunks. Add stock, garlic, pasta. Cook until half done (add salt and pepper now). Add cabbage and veggies. Cook until done. Jean's soup (serves 4...ok 2) 1/4 lb. hot Italian sausage, casing removed 1/2 cup diced onion 3 sliced thin potatoes 1 can chix stock and 2 cans water 1 cup kale or cabbage 1/4 cup half and half Saute onion, add sausage in a bit of cooking oil. Add potatoes, stock, water and simmer until not quite done. Add kale simmer until done. Add half and half and warm well, but don't boil. |
| I got gassy reading the title of the thread. |
| Well, it is getting cold, probably need to turn up the gas. |
SheepieBoss wrote: April's Zuppa Toscana 1/2 lb. Italian sausage, cases removed 1/2 cup onion 1/2 t. garlic powder 1/2 t. (or more) salt ground pepper to taste.....or about 1/4 t. 1 box chix stock--no, I think this older recipes was prebox...this might be a giant can...recipe just says "1" 1/2 cup pasta of choice 1 cup cabbage sliced 1 cup frozen mixed vegetables Saute onions. Add sausage, browing and breaking into smaller chunks. Add stock, garlic, pasta. Cook until half done (add salt and pepper now). Add cabbage and veggies. Cook until done. Tried this tonight and it was wonderful! Normally I will make soup well in advance of the meal so it can sit for at least 8 hours allowing the flavors to mingle. I made this soup in 25 minutes and served it an hour later. I did two substitutions, onions=leeks and sweet Italian sausage=hot Italian sausage. Served with fresh Ciabatta bread and extra virgin oil for dipping. I will do this again and again. |
| Wow this turned out good. I used Jeans soup recipe. I modified it as I filled a big pot up with cabbage and used the full big chicken broth container along with topping the pot off with water. I also used a whole package of sausage, a whole onion, and I didn't use any potatoes or cream. Simple but amazing. THANKS!!! Lee was raving about how awesome it was after I made it. |
| I never use cream either.........it's not like it's sitting around the house. |
LOL. Same here. Though if I had cream at the house I probably would have used some. I have more cabbage from the garden to use so I see cabbage soup is in Lee's future soon.  |
| Those recipes both look good. I like to make home made soups but I get stuck doing the same ones again and again. I'll have to try these. |
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