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Cabbage Sausage Soup Recipe
Cabbage Sausage Soup Recipe photo by Taste of Home

Cabbage Sausage Soup Recipe

Publisher Photo
My partner and I grow 300 acres of cabbage twice a year, then we harvest it by hand. This hearty soup showcases cabbage in a savory tomato broth.—Bill Brim, Tiffin, Georgia
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES:16 servings
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES: 16 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 7 cups chopped cabbage (about 1-1/2 pounds)
  • 4 cans (28 ounces each) diced tomatoes, undrained
  • 2 teaspoons dried basil
  • 2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf. Yield: 16 servings (4 quarts).
Originally published as Cabbage Sausage Soup in Taste of Home October/November 2001, p44

Reviews for Cabbage Sausage Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
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2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Oct. 26, 2010

Did not like this at all, way too bland.

MY REVIEW
Reviewed Oct. 5, 2010

We first tried this recipe a couple of years ago and it is a family favorite. Super easy and quick to make. Very flavorful and hearty. Having two strapping young men and a husband we often double the sausage to suite their appetites. Great for potlucks too but be ready to hand out the recipe.

MY REVIEW
Reviewed Sep. 9, 2009

Very disappointing. Bland.

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