Creamy Cabbage Soup With Sausage

Close up of a bowl of creamy cabbage soup with carrots, celery and sausage.

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5 from 1 vote

A hearty and thick soup, full of creamy vegetables and accented with tasty sausage. The cabbage makes it low carb.

Prep Time25

Cook Time35

Total Time1

Course: Soup

Cuisine: American

Servings: servings

Calories: 354kcal

Author: Carolyn Hetke

Ingredients

3 Tbsps butter
1 medium yellow onion diced finely
2 carrots peeed, trimmed & diced finely
2 stalks celery diced finely
2 cloves garlic minced
6 cup green cabbage shredded finely
10 oz sausage I used Oktoberfest See note 1 and 1 a.
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed caraway seed See Note 2.
1 bay leaf
4 cups chicken broth
4 Tbsps flour
1 ½ cups 10% cream See Note 3

Instructions

Melt the butter in a large Dutch oven or pot over medium high heat. Add the onion and cook gently for 5 minutes.
Add the carrots and celery and cook 5 minutes. Add the garlic and cook 1 minute.
Add the cabbage and cook 5 minutes, stirring occasionally.
Remove casing from sausage if it is tough and thick. Cut sausage in to a fine dice and add to the cabbage mix.
Add the salt, pepper, bay leaf and caraway seeds and stir.
Add the chicken stock, cover and simmer about 30 minutes.
Discard the bay leave, shake the flour with the cream until flour is dissolved. Add the cream and heat through. Taste and adjust salt and pepper to taste.
Serve and enjoy!

Notes

Note 1: Choose whatever sausage flavour you like. The sausage will be the strongest flavour in the dish. If you want a spicy soup, go for Andouille etc.

Note 1 a: If the sausage you are using has a tough casing, you may want to remove it before dicing the sausage.

Note 2: The caraway seed with the Oktoberfest sausage makes for a classic German flavour profile. If you are using a different, strong type of sausage, you may want to substitute a spice that complements your sausage flavour, like red pepper flakes with Italian sausage or paprika with chorizo, etc.

Note 3: Milk and cream risks separating if they are cooked over high heat. To avoid this, simmer the cabbage mixture in the chicken stock for 30 minutes. Reserve the 4 Tbsps of flour and add it to the cream/milk you are using at the end. Shake well to dissolve the flour. Next, thin the flour mixture with a bit of the hot chicken stock and mix well. Then add the warm milk/ cream mixture to the soup and heat through gently.

Wine Pairing:

I would go with a light and crisp white wine here. Match your wine to the sausage type, ex. Go for a Gruner Veltliner or dry Riesling with German sausage; Verdicchio or Grillo with Italian sausage; Albarino or white Rioja with chorizo.

For red wine, choose a mild Gamay, Sweigelt or Beaujolais.

Nutrition