Rustic Cabbage And Sausage Soup Recipes

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.

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.

Steps:

• Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
• Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
• Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
• Add the stock and the beans and bring the pot to simmer.
• Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
• Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
• Taste and see if you need more salt.*.
• Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.

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.

Steps:

• Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water. Mix in cabbage, carrots, celery, rice, beans, tomato sauce, and crushed tomatoes. Dissolve bouillon in the mixture. Season with salt, bay leaf, and thyme. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender and rice is cooked.

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.

Steps:

• Chop the cabbage into 2 inch chunks.
• Cut the kielbasa into coin size pieces.
• Chop the vegetables (green pepper and onion).
• Drain the beans and rinse.
• Brown the sausage, peppers, onions and garlic in a large soup kettle.
• Add the tomatoes, beans, seasonings and chicken broth and mix well.
• Add the cabbage and cover the kettle and cook on medium heat until the cabbage starts to wilt.
• Turn the heat to medium low and simmer with the cover on for 45 minutes to an hour.
• When the cabbage is tender and the flavors have blended to your taste serve with a rustic bread and enjoy!