Cabbage and Sausage Soup – Recipe
This Cabbage and Sausage Soup recipe is from Nick Stellino’s site, but for your convenience I am posting it here as well.
My sister-in-law tired this recipe first, and her family unanimously approved it, so she suggested for me to try it.
It takes less 30 minutes to prepare.
The recipe makes 6-8 servings.
This soup is on a thicker side, so I added additional 4 cups of chicken broth, and increased the wine, salt and pepper accordingly. It tastes even better the next day, as the vegetables and spices blend together.
- 2 Tbs olive oil
- 1 1/2 lbs hot Italian sausage, or chorizo, cut into 1/2 inch pieces (I used the Sweet Italian Sausage, broken up)
- 2 white onions, sliced (I used yellow onions)
- 4 garlic cloves, thickly sliced (I chopped mine)
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1/2 cup white wine (I used 3/4 cup)
- 1/2 pound green cabbage, thinly sliced (about 4 cups) – I used food processor for shredding cabbage
- 6 cups Chicken Stock (I used 9 cups for more liquidy soup)
- 6-8 sliced of toasted garlic bread (optional)
- Heat the olive oil in a small stockpot, on high heat, until sizzling (about 2 minutes).
- Add the sausage and cook for 3 minutes (I removed the sausage from casing, and broke it up while sauteing).
- Using 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 for 3-5 minutes on medium heat, until the onions are soft.
- Stir in the wine, and cook 1-2 minutes longer.
- Add the cabbage, the reserved cooked sausage, and the chicken broth.
- Bring to boil.
- Reduce the heat, and simmer with the lid slightly ajar, for 10-15 minutes, until the cabbage is tender (I cooked it for about 20 minutes).
- Serve with garlic bread. You can either place the bread in the bowl, and pour the soup over it, or serve the bread on the side.
TIP: Some of my family members mixed in a dollop of sour cream into their soup, for a creamier taste. If you like sour cream, you might like this combination as well.
I am told that eating cabbage and pork on New Year’ Day, brings prosperity throughout the year.