Not bad...I used 9 oz. chicken sausage with basil and sun-dried tomatoes, which doesn't fit the flavor profile; but it was what I had on-hand. I also used 1c. sliced leeks instead of onions and ginger ale in place of the beer, but the latter may have helped "smooth" the incorporation of the Italian-flavored sausage. I was surprised at the amount of flavor in the absence of any added salt, but sausage and broth may have contained enough to make it unnecessary. I served this with just a slice of rye bread. I'm not a huge fan of cabbage and I made this to use up what I had left, but if I find myself with kielbasa and some cabbage in the future I may make this the right way.
Sausage and Cabbage Soup
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.
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- Calories: 301
- Calories from fat: 48%
- Protein: 17g
- Fat: 16g
- Saturated fat: 5.6g
- Carbohydrate: 23g
- Fiber: 3.4g
- Sodium: 697mg
- Cholesterol: 38mg
- 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
- 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.
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