Cabbage Soup with Andouille Sausage
Smoky andouille gives this hearty and comforting soup a wealth of deep flavor, while chopped coleslaw mix allows it to come together in a flash.
Recipe by Cooking Light December 2014
Sort by:
Newest
Newest
Oldest
05/24/2016
My family was disappointed. The andouille makes it spicy. I would never make it again. Parmesan helped
03/23/2015
This dish comes together easily. It's not an exciting soup, but it's comforting and filling on a cold night. I used chicken andouille sausage, but I think it might have been a little tastier with the higher fat content of regular andouille sausage.
03/06/2015
We thought this was very good! Great flavor and spice from the andouille (used fresh instead of smoked as that is all we could find). Shredded my own cabbage instead of a pre-sliced bag. Sauteed the cabbage a little bit before adding wine; also simmered a little longer once all together at end. Served a smaller portion of soup with Grilled Cheese with Roasted Tomato Spread (CL Oct 2014).
01/25/2015
It doesn't look appetizing at all. The taste is ok but I wouldn't use this recipe again.
01/05/2015
Yuck. Very bland, needs some seasoning.
12/30/2014
Very good, but a little bland; added some low sodium season salt. Great soup for a cold winter evening.
12/05/2014
I've made this twice now, and boy is it good. I had a head of organic cabbage to use and this was the perfect solution (the recipe calls for prepackaged coleslaw). I made as written, using sherry for the white wine. Make sure you cook the cabbage until it's limp, at least 10 min (not 3) for me. The only downside is that you dirty a skillet as well as the stockpot...not a big deal for a meal this hearty & healthy.
Advertisement