Cabbage, Sausage, and Potato Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 4 cups chicken broth
• 2 medium potatoes, diced
• 1 medium head of cabbage, shredded
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups water
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add sausage slices and cook until browned.
4. 4 Pour in chicken broth and water, then add potatoes.
5. 5 Season with paprika, thyme, salt, and pepper. Bring to a boil.
6. 6 Reduce heat, cover, and simmer for 20 minutes or until potatoes are tender.
7. 7 Stir in shredded cabbage and cook until tender, about 5-7 minutes.
8. 8 Remove from heat and stir in parsley.
9. 9 Serve hot, garnished with additional parsley if desired.

Equipment

• Large pot

Variations

• Add a can of diced tomatoes for extra flavor.
• For a spicy kick, toss in a chopped chili pepper with the cabbage.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian option.
• If smoked sausage isn't available, use kielbasa or any firm sausage.

Pairings

• A glass of crisp white wine or a cold lager complements this soup nicely.

Nutrition

Tips

• For a smokier flavor, use smoked paprika.
• Feel free to add a splash of apple cider vinegar for tang.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pairs wonderfully with crusty bread or a simple green salad.

FAQ