Cabbage Sausage And Apple Soup Recipes

CABBAGE APPLE SOUP

Steps:

• Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.
• Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.
• Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.

CABBAGE, SMOKED SAUSAGE AND APPLE SOUP

Steps:

• In a large heavy-bottomed pot over medium-high heat, add diced smoked sausage. Cook, stirring until crisp, approximately 5 minutes. Using a slotted spoon, remove sausage from pot and drain on paper towels.
• In same pot (do not wipe clean) add onion, celery and thyme. Cook, stirring, until onion is translucent, approximately 3 minutes.
• Add cabbage and cook until wilted, 2 to 3 minutes more. Add apples and cooked sausage to pot and stir to combine.
• Add stock and bring to a boil. Reduce heat to medium-low and simmer, covered, until apples are tender and flavours have developed, approximately 20 minutes.
• Season to taste with salt and pepper.
• To serve, ladle into warmed bowls and top with parsley. Serve with warm buttered corn bread for dipping, if desired.

CABBAGE, SAUSAGE, AND APPLE SOUP

Steps:

• In a wide skillet, melt the butter over medium heat.
• Add onion and sauté until it begins to soften.
• Add cabbage and apple and cook, stirring often, until cabbage is tender. Season well with salt and freshly ground black pepper.
• Pour stock over, stir, and bring to a boil. Reduce heat, cover, and simmer while you cook the sausage.
• In another pan, cook the sausage over medium low heat until cooked through, turning often and cutting larger pieces in half until meat shows no pink inside. Drain cooked sausage on paper towels and then add to vegetable mixture.
• Return soup to a boil and add spinach a handful at a time, stirring until wilted.
• Check seasoning and serve hot.

CABBAGE SAUSAGE SOUP

Steps:

• In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.

SAUSAGE CABBAGE SOUP

Steps:

• In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

CABBAGE AND WHITE BEAN SOUP WITH SAUSAGE

Steps:

• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.

SAUSAGE AND CABBAGE SOUP

Steps:

• In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
• Add onion and garlic to pan; stir often until limp, 3 minutes.
• Increase heat to high. Add broth, beer, potatoes, cabbage, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices.
• Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

CHICKEN APPLE SAUSAGE WITH CABBAGE

Steps:

• Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
• Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
• Stir garlic into sausage mixture; cook and stir for 30 seconds.
• Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
• Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
• Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
• Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.