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How to Making Recipes Cabbage and sausage soup using 12 ingredients and 3 steps
This easy cabbage soup recipe is also easy to make in the Instant Pot or Crock-Pot, if you prefer.
Reviews for: Photos of Cabbage and Smoked Sausage Soup.
Wife was hinting that she would like sausage and cabbage soup (she told me to make it).
You can cook Cabbage and sausage soup using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of Cabbage and sausage soup :
- ➽ 400-500 gr Sausages.
- ➽ 400-500 gr Potatoes.
- ➽ 500 gr Cabbage.
- ➽ 1-2 pcs Leeks.
- ➽ 1-2 pcs Carrots.
- ➽ Celery stalks 2-3 pcs.
- ➽ Garlic 3-4 gloves.
- ➽ 1.5-2 l Chicken stock.
- ➽ Vegetable oil.
- ➽ Italian seasoning.
- ➽ leaf Bay.
- ➽ Pepper, salt.
The soup comes together easily in one-pot and. Add the chicken stock, potatoes, Italian seasoning, bay leaves and sausage. If frozen, allow to thaw before reheating. Serve mustard alongside to add to taste. I understand and agree that registration on or use of this site constitutes agreement to its User.
Cabbage and sausage soup step by step :
- Add some vegetable oil to a large stockpot. Cut sausages add to stockpot and cook over medium-heat stirring and flipping occasionally until lightly browned. Transfer the sausages to a separate plate, and set aside. Add the vegetable, leeks, carrots and celery and stir to combine. Saute for several minutes, stirring occasionally. Then add the cabbage and garlic, and saute for some more minutes, stirring occasionally..
- Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, pepper, salt and stir to combine. Simmer until the potatoes are cooked and tender..
- Step by step video https://youtu.be/D_aBnuK5djY?sub_confirmation=1.
Cabbage and sausage soup - The soup comes together easily in one-pot and. Add the chicken stock, potatoes, Italian seasoning, bay leaves and sausage. If frozen, allow to thaw before reheating. Serve mustard alongside to add to taste. I understand and agree that registration on or use of this site constitutes agreement to its User.
