Made everything as the recipe says and it turned out awesome. It was even good the next day as leftovers. The mustard is a definite to add when serving.
Sausage and Cabbage Soup
Comments and Reviews 1-4 of 4
SDCouple Posted: 03/19/10
the7clarks Posted: 09/12/09
I saw this in a Sunset mag at the dentist's office probably 3 years ago. It looked so delicious, I copied it onto a scrap of paper to take home. It did not disappoint. This is now a cool-weather staple around here. The spices give such a wonderful flavor! I never use ale or mustard. Looking forward to making it again this fall!
detailaddict Posted: 03/25/13
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.
gotbidnezz Posted: 09/18/12
I didn't have allspice or parsley, and only had ground coriander, but this soup was still very flavorful. Even my soup-disliking boy liked it! We used Andouille, because that's the sausage we had. We will definitely make this again, it's perfect for autumn. I'll try my leftovers with mustard tomorrow.