CABBAGE SOUP WITH SMOKED SAUSAGE – It contains both cabbage and smoked sausage slices. A touch of cream lends richness to this hearty, warming soup, which is ideal for a winter supper.
CABBAGE SOUP WITH SMOKED SAUSAGE
— 1/2 tablespoon olive or vegetable oil
— 1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices
— 1 tablespoon butter
— 2 corn on the cob cut to large chunks
— 1 medium sweet onion, chopped
— 2 cloves garlic, minced
— 1 small head green cabbage, chopped
— 1 (14.5-ounce) can chicken broth
— 2 carrots, peeled and thinly sliced
— 1 1/2 cups water
— 1 chicken bouillon cube
— 2 medium potatoes, peeled and cut into 1/2-inch cubes
— 1 tablespoon packed brown sugar
— 1/2 teaspoon black pepper
— 1/4 teaspoon caraway seeds, optional
— 1/4 teaspoon dried thyme
— 1/3 cup heavy cream
Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.
Add butter to the grease in the Dutch oven and cook carrots and onion, corn, over medium-heat until soft. Add garlic and cook 1 minute.
Then add cabbage and cook and stir for a minute or two, until the cabbage wilts some.
Now, add potatoes, chicken broth, water, bouillon cube, and brown sugar.
Bring to a simmer, cover, and cook until potatoes are soft.
Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve
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