Sausage cabbage soup My family often requests this satisfying soup. I’ve served it to guests for lunch and as a cold-weather Sunday supper. It’s really good with a tossed green salad and a crusty loaf of bread. From Stella Garrett of Orlando Florida.
1 medium onion, chopped
1 tablespoon vegetable oil
1 tablespoon butter
2 medium carrots, thinly sliced and halved
1 celery rib, thinly sliced
1 teaspoon caraway seeds
2 cups water
2 cups chopped cabbage
1/2 pound fully cooked smoked kielbasa or
Polish sausage, halved and cut into 1/4-inch
1 can (14-1/2 ounces) diced tomatoes,
1 tablespoon brown sugar
1 can (15 ounces) white kidney beans, rinsed
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley
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.
|Sausage cabbage soup|