Sausage, cabbage and tomato soup
Prep Time: 5 mins | Cook Time: 40 mins | Servings: 4 servings | Difficulty: Easy
- ¼ cup butter
- 1 pound of Italian sausage (mild or hot is up to you)
- 2 vidalia onions, sliced thin
- 1 medium head of cabbage, sliced thin
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (more or less depending on taste)
- 1 tsp fine sea salt
- 1 28 oz can San Marzano tomatoes (mush/squish the tomatoes before adding)
- Parmesan cheese to taste
1. In a large pot over medium-high heat, melt butter until sizzling.
Add sausage and cook until brown.
2. When sausage is thoroughly browned (don't skimp on the browning!), add the onions, the spices, and half of the salt, and cook until onions have softened, about 5-8 minutes. (If onions seem to be getting too dark too quickly, lower heat to medium and add a couple of tablespoons of water.)
3. Add cabbage and the rest of the salt, stir to combine the mixture, and cook until cabbage softens, about 8-10 minutes. (It helps to put the cover on and let it steam a bit for the first 4 minutes or so).
4. When the cabbage is softened, add the tomatoes, and let it cook for another 10 minutes or so. Taste. You may need to add more salt. The soup is done when the cabbage reaches the degree of tenderness that you like. If it is not tender enough, throw the cover on the pot, and let it cook a bit longer.
5. Serve with some parmesan cheese grated on the top.
(Note: this soup was better the next day).
Source: My collection
Sent from Paprika Recipe Manager.