Cabbage and Sausage Soup

Cabbage and Sausage Soup

Cabbage and Sausage Soup

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Cabbage and Sausage Soup

This is the best winter soup ever!



 2 tbspns               Olive oil

1 ½ lbs.                 Hot Italian sausage or chorizo cut

                              into ½ inch pieces.

2                            White onions, sliced

3                            garlic cloves, thickly sliced

¼ tspn                    Red pepper flakes

½ tspn                    Salt

¼ tspn                    Black pepper

½ cup                     Oil-packed sun-dried tomatoes

½ cup                     White wine

½ lbs.                     Green cabbage thinly sliced (4 cups)

6 cups                    Chicken stock

6 to 8 slices             Toasted Garlic Bread


Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the sausage and cook for 3 minutes.  Using a slotted spoon, remove the sausage to a bowl and set aside.  Add the onions, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high heat for 3-5 minutes, stirring occasionally, until the onions are soft.  Stir in the wine and cook for 1-2 minutes.  Add the cabbage, the reserved cooked sausage and the chicken stock and bring to a boil.  Reduce the heat to low and simmer with the lid slightly ajar for 10-15 minutes, until the cabbage is tender.


To serve, place a piece of the garlic toast in the bottom of a shallow soup bowl and ladle the soup over the top.