Cabbage Sausage And Rice Soup Recipes

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CREOLE RICE, SAUSAGE, AND CABBAGE SOUP



Creole Rice, Sausage, and Cabbage Soup image

I had some leftovers from Recipe#410327, which were leftovers from Recipe#126488 By Chef#145352. So,I came up with what I think is a very good soup. Please remember to use the mentioned recipes to get the exact taste that I reached. I served this with a grilled cheese sandwich on the side. Shredded cheese and croutons are optional. Submitted to " ZAAR " on January 26th.,2010.

Provided by Chef shapeweaver

Categories     Creole

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

1 (10 1/2 ounce) can tomato soup
10 1/2 ounces water
2 leftover cabbage rolls

Steps:

  • Combine soup and water in a medium sauce pan.
  • Heat over medium heat.
  • While soup is heating, cut cabbage rolls into bite size pieces and add to soup.
  • Stir until cabbage roll mixture is heated through.
  • Pour into bowls, and top with optional cheese and croutons.

Nutrition Facts : Calories 256.2, Fat 3.3, SaturatedFat 0.6, Sodium 889.9, Carbohydrate 50, Fiber 3.1, Sugar 13.1, Protein 8

CABBAGE, SAUSAGE AND RICE SOUP



Cabbage, Sausage and Rice Soup image

Make and share this Cabbage, Sausage and Rice Soup recipe from Food.com.

Provided by Marie

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

3/4 lb italian sausage removed from casing (Can also use ground beef)
1 onion, diced
2 carrots, diced
2 stalks celery, diced
4 garlic cloves, minced
1 (15 ounce) can fire roasted tomatoes
32 ounces chicken broth
1/2 head cabbage, core removed and the rest sliced into thin strips
1/2 cup rice
salt and pepper

Steps:

  • Brown the sausage or ground beef in a small amount of olive oil.
  • Add the onion, carrots, celery and garlic and saute until starting to soften.
  • Add the tomatoes to a blender and blend until smooth.
  • Add tomatoes, broth, and cabbage to soup.
  • Cook 15 minutes, then add the rice.
  • Cook another 30 minutes, stirring occasionally, until the rice is done and the cabbage is cooked as you like.
  • Taste and add salt and pepper if needed.
  • If soup is too thick, add more broth.

Nutrition Facts : Calories 137.1, Fat 1.3, SaturatedFat 0.3, Sodium 540.9, Carbohydrate 25.4, Fiber 4.1, Sugar 6.8, Protein 6.6

RUSTIC CABBAGE AND SAUSAGE SOUP



Rustic Cabbage and Sausage Soup image

Easy and delicious rustic Italian-flavored cabbage soup.

Provided by mkhurt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 pound bulk Italian sausage
2 medium carrots, cut into 1/2-inch rounds
1 small onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
6 cups chicken broth
3 (16 ounce) cans great northern beans, drained
1 (14.5 ounce) can diced tomatoes
½ medium head cabbage, roughly chopped
1 ¼ teaspoons Italian seasoning

Steps:

  • Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  • Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g

SAUSAGE CABBAGE SOUP



Sausage Cabbage Soup image

My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread. -Stella Garrett, Orlando, Florida

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1 medium onion, chopped
1 tablespoon canola oil
1 tablespoon butter
2 medium carrots, thinly sliced and halved
1 celery rib, thinly sliced
1 teaspoon caraway seeds
2 cups water
2 cups chopped cabbage
1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 can (15 ounces) cannellini beans, rinsed and drained
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley

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.

Nutrition Facts : Calories 259 calories, Fat 15g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 1015mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.

CABBAGE SAUSAGE SOUP



Cabbage Sausage Soup image

My partner and I grow 300 acres of cabbage twice a year, then we harvest it by hand. This hearty soup showcases cabbage in a savory tomato broth.-Bill Brim, Tiffin, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

1 pound bulk Italian sausage
1 large onion, chopped
2 garlic cloves, minced
7 cups chopped cabbage (about 1-1/2 pounds)
4 cans (28 ounces each) diced tomatoes, undrained
2 teaspoons dried basil
2 teaspoons brown sugar
1 teaspoon dried oregano
1 bay leaf
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts :

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