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Sausage Cabbage Soup Recipe

Photo by: Taste of Home

My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread. -Stella Garrett, Orlando, Florida

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6 Servings
Prep: 20 min. Cook: 20 min.

Ingredients

1 medium onion, chopped
1 tablespoon vegetable oil
1 tablespoon butter
2 medium carrots, thinly sliced and halved
1 celery rib, thinly sliced
1 teaspoon caraway seeds
2 cups water
2 cups chopped cabbage
1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 can (15 ounces) white kidney beans, rinsed and drained
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley

Directions

In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Add water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Add beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 259 calories, 15 g fat (5 g saturated fat), 30 mg cholesterol, 1,015 mg sodium, 23 g carbohydrate, 6 g fiber, 9 g protein.

Sausage Cabbage Soup published in Taste of Home August/September 1998, p25