Sausage and Cabbage Soup

Leigh Beisch
Don't substitute a dark ale or stout for the light beer here; it can be too bitter. For quick preparation, buy a package of shredded cabbage and sliced carrots. Chop the onion and garlic while the sausage browns.

 

Yield:

Makes 11 to 12 cups; 5 or 6 servings

Recipe from

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 301
Caloriesfromfat 48 %
Protein 17 g
Fat 16 g
Satfat 5.6 g
Carbohydrate 23 g
Fiber 3.4 g
Sodium 697 mg
Cholesterol 38 mg

Ingredients

12 ounces linguiça (Portuguese) or Polish sausage, sliced 1/4 inch thick
1 onion (6 oz.), peeled and chopped
1 large clove garlic, peeled and minced
5 cups fat-skimmed chicken broth
1 bottle (12 oz.) wheat beer (hefeweizen; see notes)
1 pound thin-skinned potatoes (1 1/2 in. wide), scrubbed and quartered
1 1/2 quarts finely shredded cabbage (8 to 12 oz.; see notes)
1 cup sliced carrots (1/4 in. thick; see notes)
1 teaspoon coriander seeds
1/2 teaspoon whole allspice
1/2 teaspoon peppercorns
2 tablespoons chopped parsley
Whole-grain mustard

Preparation

1. In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.

2. Add onion and garlic to pan; stir often until limp, 3 minutes.

3. Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped.

4. Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

Note:

March 2005