arge skillet.
Remove the sausage with a slotted spoon and
Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!
Slice the sausage, onion, celery and place in 6 quart pan. Add the diced tomatoes and tomato juice.
Boil first 6 ingredients until onion and celery are tender.
Add salt, cayenne, splenda and garlic. Adjust to taste preference. If soup is too thick, add a cup of water.
Add cabbage and cook just until the cabbage is tender--will only take 5-10 minutes.
Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.
Heat oil in large pot over medium heat. Add sausage and cook through, breaking into crumbles.
Remove sausage, drain pan. Add broth and bring to a simmer.
Add onion, celery, carrot, tomato, beans, and cabbage. Simmer 30-45 minutes or until all are tender.
Return sausage to pot. Add herbs, pepper, and little salt to taste. Serve.
In a large pot, saute cabbage and onion in butter and olive oil on HIGH heat until onions start to soften.
Add remaining ingredients EXCEPT rice and bring to a boil.
Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.
Add rice and return heat to HIGH. Simmer uncovered until rice is cooked.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
mins. Add the savoy cabbage and stir fry briefly. Pour
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. Add 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 beans, vinegar, salt and pepper.
Simmer, uncovered, for 5-10 minutes or until heated through.
Sprinkle with parsley.
Yield: 6 servings.
arge airtight plastic container).
Soup Directions:
Sort and wash
Saute the sausage in a skillet over medium
hin bite-size pieces; rinse cabbage lightly; drain and cut into
eat to low; cook until soup has thickened, whisking often. Remove
Slice sausage into 1/4-inch rounds.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Heat large stock pot and begin to brown beef and pork. Add onion and carrot, salt and pepper to taste. Cook until meat and veggies are cooked through.
Drain all fat from the pan.
Add remaining spices, tomatoes and tomato sauce and bring to simmer.
Add cabbage and stir well.
Simmer soup 30 minutes or more.
Serve soup as is or with a scoop of cooked white rice in the bowl.
tarting to make soup.
Brown the sausage slices slowly in a
Heat the oil in a large sauce pot, add the onions and cabbage. Cook, stirring, for 5 mins. Add the stock and potatoes, reduce the heat and simmer, covered, for 15 mins.
Meanwhile, cook the sausages according to the package directions.
Add the carrots to the soup and cook, covered, for a further 15 mins. Serve topped with the sausages. Serve with English mustard.
Put cabbage in soup pot or a Dutch oven.
In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
Saute onion and celery in same pot 5 minutes.
Add garlic, saute 3 minutes.
Add chicken broth, water, carrots, and potatoes. Bring to a boil.
Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
Add salt and pepper to taste.
Serve hot with italian bread and a good cheese.