Cabbagepotato And German Sausage Soup Recipe 455

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GERMAN SAUSAGE AND CABBAGE SOUP

Make a hearty sausage soup in about 30 minutes, just right for mopping up with crusty dark bread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9



German Sausage and Cabbage Soup image

Steps:

  • In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 6 g, TransFat 1/2 g

1 tablespoon butter or margarine
3 cups coleslaw mix (from 16-oz bag)
1 medium onion, coarsely chopped (1/2 cup)
1 stalk celery, sliced (1/2 cup)
1/2 teaspoon caraway seed
3/4 lb cooked kielbasa, quartered lengthwise, then cut into 1/2-inch slices
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon coarse ground black pepper

CABBAGE/POTATO AND GERMAN SAUSAGE SOUP RECIPE - (4.5/5)

Provided by Lsweetnell

Number Of Ingredients 10



Cabbage/Potato and German Sausage Soup Recipe - (4.5/5) image

Steps:

  • Put a little oil in large pot, add 1 clove of garlic chopped and onion, and cook until onion is translucent... cut up and layer .... cabbage, potatoes, carrots and German sausage.. as you finish one layer sprinkle heavily with Italian seasonings... then when you have this layered to the top add stock and take 1 stick of butter and cut up into slices and spread on top, add water til you have enough to fill to (almost) top..put lid on and let it cook!!!

1 tbsp olive oil
1 clove garlic, crushed
1/2 head cabbage, cored and chopped
4 potatoes, cubed
1 small onion, chopped
1 large carrot, pealed and chopped finely
1 lb German Sausage, sliced (Recommend Kielbasi, or for a little milder taste Dietz and Watson Bratwurst) Sliced in 1/4 inch slices)
2 tbsp Italian seasoning
1 stick butter, sliced into pats
4 cups chicken stock

CABBAGE SAUSAGE SOUP

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



Cabbage Sausage Soup image

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 :

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

CABBAGE, POTATO AND LEEK SOUP

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

Provided by Melissa Clark

Categories     dinner, soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 10



Cabbage, Potato and Leek Soup image

Steps:

  • Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
  • Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

CABBAGE, POTATO AND SAUSAGE SOUP

It was Sunday and I had not gone to the store. Both my pantry and fridge were bare and the weather was rainy and cold. I was really in the mood for some of Olive Garden's Tuscana Soup so I used what I had available and using a little creativity I created a nice soup for a cold rainy day that was not like the Tuscana soup but it satisfied my craving for something similar to it.

Provided by Chef Sarita in Aust

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12



Cabbage, Potato and Sausage Soup image

Steps:

  • In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru and crumbled, add the 1 1/2 cup chicken broth.
  • In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir.
  • Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it.
  • Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage).
  • Bring to a simmer and taste to check if more salt is needed.
  • Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.

Nutrition Facts : Calories 521.4, Fat 34.1, SaturatedFat 12.1, Cholesterol 88, Sodium 1378.6, Carbohydrate 30.4, Fiber 5.1, Sugar 6.4, Protein 23.8

3 medium white potatoes, peeled, sliced about 1/2 in. thick and quartered
1/2 a green cabbage head, leaves sliced into long wide pieces
1/2 cup white onion, chopped
1/4 cup bell pepper, chopped
1 lb pork sausage, already seasoned (breakfast sausage ok)
1/4 cup reagular sour cream
black pepper
garlic salt
1 table spoon chicken bouillon
2 cups chicken broth (reserve 1/2 cup aside)
2 tablespoons cilantro or 2 tablespoons parsley
1 -1 1/2 cup water

THE BEST POTATO-SAUSAGE-CABBAGE SOUP

My mom has cooked this as long as I can remember- I don't know where the recipe started. She sent me to college with the recipe and after 15 years I've not been able to top it. Recipe requests come after every serving. It is even better the second day, but it normally doesn't last that long in our house! A perfect comfort food!

Provided by Dantana

Categories     Potato

Time 1h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 10



The Best Potato-Sausage-Cabbage Soup image

Steps:

  • Brown the sausage in a large skillet.
  • Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
  • Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
  • Transfer the cooked sausage and cabbage mixture to a large soup kettle.
  • Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
  • Mix the milk, sour cream and flour in a small bowl until smooth.
  • Add the milk mixture to the soup and simmer 10 more minutes.
  • **My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!

1 lb roll Bob Evans sausage
2 celery ribs
1/3 head cabbage
1 onion
7 cups water (see note below!)
2 tablespoons chicken bouillon
1 (2 lb) bag of square cut hash browns
1/4 cup milk
1/2 cup sour cream
2 tablespoons all-purpose flour

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