While it is a wonderful first course, it is so substantial and filling that it can easily be used as the main course. This hearty and spicy cabbage soup is a lovely way to keep warm on a cold winter night (hot chocolate is another one!). It’s rich and flavorful, and the addition of sausage turns it into a filling meal. The prep time for this soup is just 15 minutes, and then it’s simmered for about 30 minutes. The leftovers are just as good as the freshly made soup!
Ingredients
Recipe Card
Olive oil: This is by far my favorite oil to cook with. Other options include avocado oil and ghee. Onion: I use yellow onion, but white onion works, too. Here’s a look at onion types. Spicy andouille sausage: This is my favorite sausage, but any fully cooked sausage link will work. Aromatocs and spices: Garlic, coriander, cumin, and black pepper. Shredded cabbage: I sometimes make life easy by buying it already washed and shredded. But it’s not difficult to shred it yourself with a sharp chef’s knife like I do in this recipe for fried cabbage. Diced tomatoes: Leave them undrained. It’s best to use petite-diced tomatoes. My favorite brand is Pomi Chopped Tomatoes. Beef broth: Not reduced sodium. Store-bought is fine!
Your first step is to heat the oil in a large saucepan over medium-high heat. Add the onion. Cook until the onion is tender, stirring often. Add the sausage and cook it until lightly browned. Add the garlic, coriander, and cumin. Cook, stirring, for just 30 seconds, until the spices are fragrant. Add the shredded cabbage in batches. Cook until the cabbage is just tender. Serve immediately. Look at this rich, comforting goodness!
