Cabbage may not get as much attention as trendier brassicas like cauliflower or kale, but it can be just as versatile and delicious as its cruciferous cousins.
Our Cabbage Soup with Garlic Sausage is a quick recipe—perfect for some weeknight comfort. This soup is fast yet flavourful, with garlic sausage, onion, mustard, and just a touch of white wine vinegar.
CABBAGE SOUP WITH GARLIC SAUSAGE
1 tbsp (15 mL) oil
1 ring (300 g) garlic sausage, halved lengthwise and sliced crosswise (1/4 inch/6 mm)
1 cup (250 mL) chopped onion
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
4 cups (1 L) chopped green cabbage
1 tbsp (15 mL) whole grain mustard
6 cups (1.5 L) chicken broth
2 cups (500 mL) cubed unpeeled red potatoes (1/2 inch/1.25 cm)
2 tbsp (25 mL) white wine vinegar
4 cups (1 L) coarsely chopped fresh spinach
Heat oil in a Dutch oven over medium heat. Add sausage and cook, stirring, until browned, about 5 minutes. Transfer sausage to a bowl; set aside.
Add onion, salt and pepper to pan; sauté until onion is softened, about 5 minutes. Add cabbage and mustard; cook, stirring, until cabbage starts to soften, about 3 – 5 minutes.
Return sausage to pan. Stir in broth, potatoes and vinegar. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until cabbage and potatoes are tender, about 20 minutes. Add spinach and cook, stirring, until spinach wilts. This soup does not freeze well. Serves 6 – 8.