Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan
(from kylerhea’s recipe box)
1/11/2013 — I did a bit of a variation on this, adding a chopped up yellow pepper, and used a red cabbage as that was all I could find in the crisper and I was a little shy on the cabbage; I also added some carrots, and used veg stock instead of the beef (Rachel Rays is the best) and cooked it on the stovetop for an hour at HIGH. Elyssa especially like it. And I used the Chicken, Garlic, and Dried Tomato sausage from Whole Foods.
Source: Kalyn's Kitchen
Serves 6 peopleCategories: ***, Cabbage, Faves, January2013, SBF, Soups, Winter
Ingredients
- 6 cups chopped cabbage (1 pound)
- 1 onion, chopped small
- 1 cup celery, diced small
- 2 cans (14.5 oz.) petite dice tomatoes
- 6 cups beef stock (Homemade beef stock is best, but you can use canned beef broth if you don't have it.)
- 2 tsp. dried thyme
- 1 tsp. ground fennel
- fresh ground black pepper to taste
- 4 (or 6) links Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic (or use any low-fat chicken or turkey sausage that has good flavor)
- 2 tsp. olive oil
- freshly-grated Parmesan cheese for serving (optional, but very good!)
Directions
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Chop the cabbage, onion, and celery and place in the slow cooker. (If you’re making this to cook while you’re at work I would chop those the night before and store in the fridge in a plastic bag.) Add the 2 cans of tomatoes, beef stock, dried thyme, ground fennel, and black pepper to the slow cooker. Cook 8-9 hours on low or 3-4 hours on high.
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When you get home, or when the cabbage is well-softened if you’re cooking on high, slice the sausage into pieces about 1/4 inch thick. Heat the olive oil in a large non-stick pan and cook over medium-high heat until the sausage is nicely browned. (You might need to do this in 2 batches if you use 6 sausages.) Add the well-browned sausage to the soup, turn to high if you were cooking on low, and cook 30-45 minutes more. Serve hot, with freshly-grated Parmesan cheese if desired.