Thursday, November 20, 2008

Cabbage Sausage Soup

A coworker gave me this recipe years ago when we had the world's largest cabbage to use up that we had bought at the farmer's market. It looked like the recipe came from a local fundraiser type cookbook, so I can't site a source here.

This recipe could easily be made vegetarian by omitting the sausage and it would still be a delicious soup. But I prefer to make it with my favorite sausage, Bob Evans Zesty Hot.

Cabbage Sausage Soup
  • 2 cups sliced carrots
  • 1 cup chopped onion
  • 1 pound ground sausage
  • 4 cups shredded cabbage
  • 1 cup apple juice
  • 1 15 oz can tomato sauce
  • 1 14.5 oz can whole tomatoes
  • 1 can tomato soup
  • 1 bay leaf

Combine carrots, onions and sausage in a frying pan. Cook over medium heat, stirring occasionally, until sausage is browned and vegetables are crisply tender. Pour off fat. In a soup pot, combine remaining ingredients. Cook over low heat, stirring occasionally, until heated through. Stir in sausage and veggies. Continue cooking, stirring occasionally, until stew is thickened.

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