CABBAGE SOUP SAUSAGE RECIPES

Name: Smoked Sausage and Cabbage Soup
Cook time: 45 min
Total time: 1 h 20 min
Yield: 12 to 16 servings
Ingredients: 1/4 cup grapeseed oil; 2 cups diced carrotu00A0; 2 cups diced celeryu00A0; 2 cups diced yellow onion; 2 tablespoons chopped garlicu00A0; 1 small head green cabbage, shreddedu00A0; 1 pound Polish kielbasa, dicedu00A0; 1/4 cup whole-grain mustardu00A0; 3 quarts chicken brothu00A0; 6 tablespoons unsalted butteru00A0; 3 ounces all-purpose flouru00A0; Kosher salt and black pepper

SMOKED SAUSAGE AND CABBAGE SOUP RECIPE | ROBERT IRVINE ...

Smoked Sausage and Cabbage Soup Recipe | Robert Irvine ... image

Provided by Robert Irvine : Food Network

Categories appetizer

Total Time 1 hours 20 minutes

Cook Time 45 minutes

Yield 12 to 16 servings

Number Of Ingredients 12

Ingredients

1/4 cup grapeseed oil
2 cups diced carrot
2 cups diced celery
2 cups diced yellow onion
2 tablespoons chopped garlic
1 small head green cabbage, shredded
1 pound Polish kielbasa, diced
1/4 cup whole-grain mustard
3 quarts chicken broth
6 tablespoons unsalted butter
3 ounces all-purpose flour
Kosher salt and black pepper

Steps:

In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes.
Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.

SMOKED SAUSAGE AND CABBAGE SOUP RECIPE | ROBERT IRVINE ...

Smoked Sausage and Cabbage Soup Recipe | Robert Irvine ... image

Provided by Robert Irvine : Food Network

Categories appetizer

Total Time 1 hours 20 minutes

Cook Time 45 minutes

Yield 12 to 16 servings

Number Of Ingredients 12

Ingredients

1/4 cup grapeseed oil
2 cups diced carrot
2 cups diced celery
2 cups diced yellow onion
2 tablespoons chopped garlic
1 small head green cabbage, shredded
1 pound Polish kielbasa, diced
1/4 cup whole-grain mustard
3 quarts chicken broth
6 tablespoons unsalted butter
3 ounces all-purpose flour
Kosher salt and black pepper

Steps:

In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes.
Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.

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