Cabbage Sausage Soup
This is really excellent soup, but you need to understand it makes a lot. The thing is that scaling this for an entire cabbage makes it huge. If you do happen to have half a cabbage instead, you can easily halve the recipe.
- 1-2 T olive oil
- 1 large onion, coarsely diced
- 4-5 carrots, sliced (or 15-20 baby carrots, cut in half)
- 2-3 celery stalks, sliced
- 1 cabbage, shredded (Do yourself a favor and buy a small one. You’re going for about 3-3.5 pounds)
- 8 cups water
- 4 cups vegetable stock
- 1 t rubbed sage
- 1 t dried rosemary, crushed
- 1 T salt (yes, tablespoon; use your best judgement if you can’t have salt)
- 3 bay leaves
- 1-1.5 pounds smoked sausage, sliced
- In a LARGE stock pot, sauté the onions, carrots, and celery in oil on medium-low until the carrots are fragrant and the onions are translucent, stirring occasionally; about 7 minutes.
- Add the cabbage, potatoes, water, stock, sage, rosemary, and salt. Stir it up a bit so you don’t just have a layer of cabbage on top. Add the bay leaves.
- Bring to a boil (this will take way longer than you expect), then reduce heat to low. Partially cover the pot (putting the lid on crooked will do it), and simmer for 20 minutes.
- While the soup is simmering, sauté the sausage on medium heat in a separate skillet until lightly browned. Drain on paper towels.
- When the soup is done simmering, uncover and remove the bay leaves. Add the smoked sausage and give it a good stir. Leave it on heat until the sausage is warmed through.
Serve with substantial bread and good quality butter. And a breath mint.