French · Dinner
Sausage and Cabbage Soup
A rustic French bistro soup built on browned pork sausage, softened cabbage, carrot and onion simmered in chicken stock with thyme and bay leaf until the cabbage turns silky. Finished with a splash of cider vinegar and parsley, it is ladled hot with crusty bread alongside.
$4
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
433Calories
29.2gProtein
27.8gFat
15.8gCarbs
7.3gSugar
4.3gFiber
1267mgSodium
68mgChol
9.3gSat Fat
820mgPotassium
100mgCalcium
2.8mgIron
0.9mcgVitamin B12
47mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
herb-salt
hidden-gems
low-calorie
Instructions
1
Prep
Remove the sausage from its casing and break into chunks. Shred the cabbage, slice the carrot and onion, and mince the garlic.
2
Sear
Heat olive oil in a soup pot over medium-high heat. Brown the sausage, breaking it into small pieces, about 5 minutes until no longer pink and lightly crisped.
3
Simmer
Add onion, carrot and garlic, cook 4 minutes until softened. Add cabbage, stock, thyme and bay leaf, bring to a boil, then reduce to low and simmer uncovered 25 minutes until cabbage is tender.
4
Plate
Remove thyme sprig and bay leaf, stir in cider vinegar and parsley, season with salt and pepper, then ladle into a bowl to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork sausage, casings removed
- 3 cups300g green cabbage
- 1 cup120g carrot
- 2/3 cup80g onion
- 4 cloves4 cloves garlic
- 3 cups720ml chicken stock
- 2 tsp2 tsp olive oil
- 2 sprig2 sprig fresh thyme
- 22 bay leaf
- 2 tsp2 tsp cider vinegar
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
