Hearty and Flavorful: Smoked Sausage and Cabbage Soup Recipe
Cabbage and smoked sausage soup is a comforting and deeply flavorful dish, perfect for a chilly evening or a satisfying lunch. This recipe combines the earthy sweetness of cabbage with the smoky richness of sausage, creating a harmonious blend of tastes and textures. It’s also a relatively simple and inexpensive soup to make, making it a weeknight winner. This version features detailed instructions to ensure a delicious and fulfilling soup every time. Get ready to cozy up with a bowl of this amazing soup!
## Why You’ll Love This Soup
* **Flavorful:** The combination of smoked sausage, cabbage, and aromatic vegetables creates a truly delicious flavor profile.
* **Hearty:** This soup is packed with filling ingredients, making it a satisfying and complete meal.
* **Easy to Make:** With simple instructions and readily available ingredients, this soup is a breeze to prepare.
* **Budget-Friendly:** Cabbage and smoked sausage are relatively inexpensive ingredients, making this a great option for those on a budget.
* **Versatile:** You can easily customize this soup to your liking by adding different vegetables, spices, or herbs.
* **Great for Meal Prep:** This soup tastes even better the next day, making it ideal for meal prepping.
## Ingredients
* 1 tablespoon olive oil
* 1 pound smoked sausage, such as kielbasa or andouille, sliced
* 1 medium onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 head of green cabbage, cored and shredded
* 6 cups chicken broth (or vegetable broth for a vegetarian option)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon dried thyme
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
* Optional: 1 cup diced potatoes or other root vegetables
* Optional: Bay leaf
## Equipment
* Large pot or Dutch oven
* Cutting board
* Knife
* Wooden spoon or spatula
## Instructions
**Step 1: Prepare the Sausage and Vegetables**
1. **Slice the Sausage:** Cut the smoked sausage into half-inch thick slices. Don’t make them too thin, as you want them to retain their texture in the soup.
2. **Chop the Vegetables:** Chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic. Shred the cabbage, removing the tough core first. If using potatoes or other root vegetables, dice them into half-inch cubes.
**Step 2: Sauté the Sausage and Vegetables**
1. **Heat the Oil:** Heat the olive oil in a large pot or Dutch oven over medium heat.
2. **Brown the Sausage:** Add the sliced smoked sausage to the pot and cook until browned on both sides, about 5-7 minutes. This step enhances the flavor of the soup by releasing the sausage’s smoky goodness. Remove the sausage from the pot and set aside.
3. **Sauté Aromatics:** Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally. The vegetables should be translucent and slightly tender. This process, often called mirepoix, creates the foundation of flavor for the soup.
4. **Add Garlic:** Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 3: Build the Soup**
1. **Add Cabbage:** Add the shredded cabbage to the pot and cook until slightly wilted, about 5 minutes, stirring occasionally. The cabbage will reduce in volume as it cooks.
2. **Pour in Broth:** Pour in the chicken broth (or vegetable broth) and add the diced tomatoes (undrained). The broth provides the liquid base for the soup, and the tomatoes add acidity and depth of flavor.
3. **Add Seasonings:** Stir in the dried thyme, smoked paprika, and red pepper flakes (if using). Season with salt and pepper to taste. The seasonings add layers of complexity to the soup’s flavor profile. A bay leaf can be added for extra depth and removed before serving.
4. **Return Sausage:** Return the browned smoked sausage to the pot.
**Step 4: Simmer the Soup**
1. **Bring to a Boil:** Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer the soup simmers, the more the flavors will meld together. If you are using potatoes or other root vegetables, add them now. They will need about 20-30 minutes to cook through.
2. **Check for Doneness:** Check the tenderness of the cabbage and any added vegetables. They should be tender but not mushy. Adjust seasonings as needed.
**Step 5: Serve and Enjoy**
1. **Remove Bay Leaf (if used):** Before serving, remove the bay leaf from the soup.
2. **Garnish:** Ladle the soup into bowls and garnish with fresh chopped parsley.
3. **Serve:** Serve hot and enjoy! You can serve this soup with crusty bread, a dollop of sour cream, or a sprinkle of grated Parmesan cheese.
## Tips and Variations
* **Type of Sausage:** You can use any type of smoked sausage you like, such as kielbasa, andouille, or even chorizo. Each type will impart a slightly different flavor to the soup.
* **Vegetarian Option:** To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the smoked sausage. You can add smoked paprika to enhance the smoky flavor.
* **Add Beans:** Add a can of drained and rinsed beans, such as cannellini beans or kidney beans, for extra protein and fiber.
* **Spicy:** For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
* **Smoked Paprika:** Don’t skip the smoked paprika! It adds a wonderful smoky depth that complements the sausage.
* **Vinegar:** A splash of apple cider vinegar or white wine vinegar at the end can brighten the flavors.
* **Make it Creamy:** For a creamier soup, stir in a splash of heavy cream or sour cream just before serving.
* **Potatoes:** Adding potatoes will make the soup even heartier. Yukon gold or red potatoes work well.
* **Other Vegetables:** Feel free to add other vegetables such as bell peppers, mushrooms, or turnips.
* **Herbs:** Experiment with different herbs such as rosemary, oregano, or marjoram.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day!
## Serving Suggestions
* **Crusty Bread:** Serve with a side of crusty bread for dipping.
* **Sour Cream:** Top with a dollop of sour cream or plain yogurt.
* **Grated Cheese:** Sprinkle with grated Parmesan cheese or cheddar cheese.
* **Green Onions:** Garnish with sliced green onions for a fresh flavor.
* **Hot Sauce:** Add a dash of your favorite hot sauce for extra heat.
## Nutritional Information (Approximate)
*Please note that nutritional information is approximate and can vary depending on the specific ingredients used.*
* Calories: 350-450 per serving
* Fat: 20-30g
* Saturated Fat: 8-12g
* Cholesterol: 50-70mg
* Sodium: 800-1200mg
* Carbohydrates: 20-30g
* Fiber: 5-7g
* Sugar: 5-8g
* Protein: 20-25g
## Cabbage: A Nutritional Powerhouse
Cabbage is a cruciferous vegetable packed with vitamins, minerals, and antioxidants. It’s a good source of vitamin C, vitamin K, folate, and fiber. Cabbage is also known for its potential health benefits, including supporting digestive health, reducing inflammation, and promoting heart health.
## Smoked Sausage: Choosing the Right Type
The type of smoked sausage you choose will significantly impact the flavor of the soup. Kielbasa, a Polish sausage, is a popular choice with a mild smoky flavor. Andouille sausage, a Cajun sausage, is spicier and more intensely flavored. Chorizo, a Spanish sausage, is another flavorful option with a slightly spicy kick. Consider your personal preference when selecting the sausage for this recipe.
## Step-by-Step Visual Guide (Images to be inserted)
* **Image 1:** Sliced smoked sausage.
* **Image 2:** Chopped onions, carrots, and celery.
* **Image 3:** Sautéing sausage in a pot.
* **Image 4:** Sautéing vegetables in the same pot.
* **Image 5:** Adding shredded cabbage to the pot.
* **Image 6:** Pouring in chicken broth and diced tomatoes.
* **Image 7:** Adding seasonings to the soup.
* **Image 8:** Simmering the soup.
* **Image 9:** Ladling the soup into a bowl.
* **Image 10:** Garnished soup with parsley.
## Frequently Asked Questions (FAQ)
**Q: Can I freeze this soup?**
A: Yes, this soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
**Q: How long does this soup last in the refrigerator?**
A: This soup will last for 3-4 days in the refrigerator.
**Q: Can I use pre-shredded cabbage?**
A: Yes, you can use pre-shredded cabbage to save time. However, freshly shredded cabbage tends to have a better texture.
**Q: Can I make this soup in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Brown the sausage and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
**Q: What if I don’t have smoked paprika?**
A: If you don’t have smoked paprika, you can use regular paprika or a pinch of chili powder for a similar flavor.
**Q: Can I use water instead of broth?**
A: While you can use water, the soup will be much less flavorful. Using broth is highly recommended.
**Q: Can I add potatoes?**
A: Yes, potatoes make a great addition to this soup. Add diced potatoes along with the cabbage.
## Conclusion
This smoked sausage and cabbage soup is a delightful and comforting meal that’s perfect for any occasion. With its rich flavors, hearty ingredients, and easy preparation, it’s sure to become a family favorite. So, gather your ingredients, follow the simple steps, and enjoy a warm and satisfying bowl of this amazing soup! Don’t forget to experiment with variations to make it your own signature dish. Happy cooking!