Smoked Sausage and Cabbage Soup
One of my favorite meals on a cold fall or winter day is a steamy hot bowl of soup or stew. This recipe was developed while standing in front of the open refrigerator with a hungry stomach. I pulled out what I had and got to work.
So much of what I know about cooking, I learned from my Polish mom and grandma. My grandma is notorious for throwing together a delicious dish, but then not being able to tell you what she did other than “I had a little of this and threw in some of that”! It always makes me laugh and hope that I’ve inherited some of those skills!
Hope you enjoy this “Polish inspired” smoked sausage and cabbage soup!
Smoked Sausage and Cabbage Stew
- 1 medium yellow onion, diced small
- 4 cloves of garlic, minced
- 1 Tablespoon raw milk butter or ghee
- 1 medium cabbage, roughly chopped
- 2 pounds smoked sausage or polish kielbasa (from grass fed, organic beef if available)
- 8 cups of homemade chicken stock
- 2 cups filtered water
- 2 14oz cans of no salt added diced tomatoes (do not drain the liquid)
- 3 carrots, diced
- 1 pound red skin potatoes, peeled and cut into 1 inch dice (optional if you are closely watching carbs)
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- Sea salt and freshly ground pepper to taste
What to do:
In a large stock pot, melt the butter and add in the onions. Saute until lightly browned, then add the garlic and saute until fragrant. Add the cabbage to the stock pot and stir for 2-3 minutes (until it starts to wilt slightly). Add in the rest of the ingredients, except for the salt and pepper. Bring to a simmer and cover for 20 minutes. If using potatoes, check for doneness at 20 minutes. Continue simmering if the potatoes need more time. Taste the soup for seasoning and add sea salt and freshly ground pepper if needed. I found that the sausage added enough salt for our liking, but you may find more salt is needed.
Serve piping hot and enjoy!
This recipe was shared at The Nourishing Gourmet.