Cabbage, Sausage, and Potato Winter Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 4 cups vegetable broth
• 1 large head of green cabbage, shredded (about 8 cups)
• 2 medium potatoes, peeled and diced
• 1 teaspoon caraway seeds
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 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, about 5 minutes.
2. 2 Stir in garlic and cook for 1 minute.
3. 3 Add sausage slices and cook until browned, about 5 minutes.
4. 4 Stir in vegetable broth, cabbage, potatoes, caraway seeds, paprika, black pepper, salt, and water.
5. 5 Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20-25 minutes.
6. 6 Stir in parsley and cook for another 2 minutes.
7. 7 Serve hot.

Equipment

• large pot

Variations

• Add a splash of apple cider for a touch of sweetness.
• Substitute sausage with diced tofu for a vegan option.

Substitutions

• Use kielbasa or any smoked sausage you prefer.
• If caraway seeds aren't available, use a teaspoon of ground cumin instead.

Pairings

• Pairs wonderfully with a crisp side salad.
• A glass of robust red wine complements the flavors beautifully.

Nutrition

Tips

• For a spicier kick, add a dash of cayenne pepper.
• This soup tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

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

Serving Suggestions

• Serve with a slice of hearty rye bread.
• A sprinkle of grated cheddar cheese on top adds a creamy touch.

FAQ