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Cabbage Sausage Soup

 Cabbage Sausage Soup
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
16 ServingsPrep: 5 min. Cook: 45 min.

Ingredients

  • 1 pound Johnsonville® Mild Ground 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

  • 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.
  • 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).