Thursday, January 27, 2011
Delicious! I used kielbasa instead of sausage, and definitely recommend it.
Recipe found on Ice Cream and Wine
Sausage, Cabbage & Apple Soup
Adapted from: Taste of Home Heartwarming Soups (submitted by M. Wolff, Indiana)
3 cups coleslaw mix - I just used plain cabbage
2 medium carrots, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon caraway seeds - I omitted this, not a fan!
2 tablespoons butter
1 carton (32 oz.) chicken broth - I used low sodium
16 oz. fully cooked kielbasa, cut into 1/2-inch pieces
2 medium unpeeled Granny Smith apples, chopped (I omitted)
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon coriander
In a stockpot, saute cabbage, carrots, onion, celery (and caraway seeds, if using) in butter for 5-8 minutes or until vegetables are crisp-tender. Stir in remaining ingredients.
Bring to a boil. Reduce heat; simmer, uncovered for 20-30 minutes, stirring occasionally.
Yield: 6 servings