From the Kitchens of Amy & JJ

Wishing you the best of the Luck of the Irish with this recipe! As the winter continues on and we celebrate St. Patrick’s Day in our coats, why not enjoy a delicious soup that packs flavor and feezes beautifully for the next snowy day you just want to warm something up.

Full disclosure, this recipe comes from a discussion I had with co-workers from a few years ago after I tried using a grocery store delivery app and they brought me a head of cabbage instead of a head of lettuce. I commented, “Well, I have some cabbage and no idea what to do with it…” Its not that I dislike cabbage, I just always relied on relatives, friends and funerals to be my source for cabbage rolls. The response was a discussion about a co-worker’s family favorite. A simple cabbage soup that uses summer sausage for an extra kick. It might not look gorgeous, but it tastes great!

Note, for those of you who are not eating meat for the month, or in general, this recipe works just fine without the summer sausage and just trade out for Vegetable broth.

CABBAGE & SAUSAGE SOUP

1 Head of Cabbage, chopped

5 Cups Chicken Broth

1 Carrot, peeled

1 Small Onion, Peeled and chopped

2 Potatoes, peeled and sliced thin

2 Tsp Salt

1 Tsp Pepper

1 Tsp Garlic Salt

1 ½ Cups Summer Sausage, cut up

1 Tb of Butter

RECIPE:

Take out your stock pot, big enough to hold all the ingredients once combined. Turn on the heat to medium-high, add the butter and onions. Let the onions cook for 2 minutes and then add the potatoes, carrot and cabbage. Add seasonings now as well. Just give these veggies a quick hit of heat. They are ready when there is a slight brown to the edge of the carrots. This opens up the flavor.

Add the chicken stock and summer sausage. Reduce heat to medium-low until a slow boil hits. Reduce heat further and let simmer for 30 minutes. Tastes great right away, tastes AMAZING the next day. We always double the recipe to have extra for sharing with neighbors and freezing. 

Slainte! 

JJ