Friday, February 17, 2012

Curly Cabbage and Sausage Soup

At my house we're on the verge of everyone being sick again. The Huz is ailin', the boy is ailin', the girl is an emotional mess so she'll prolly be sick tomorrow...SO I whipped up some healing soup for supper. Everyone knows chicken broth is good for ya, but did y'all know that cabbage has both antibacterial and antiviral properties? It can also help allergy sufferers and contains other goodies of your body. Aaaaand cabbage is cheap, y'all. Hooray for cheap. So yeah, tonight I fixed this tasty simmer...

It was light, but flavorful and comforting. A definite make-again. Good and, as I said before, good for what ails you. Happy tummy and happy healthiness to ya, friends.

Healing Curly Cabbage and Sausage Soup  

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 hourish
Servings: 8 +

2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
4 links natural chicken sausage, sliced (we like the spicey flavor)
2 quarts beef or chicken broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and chopped into strips
1 (14.5 ounce) can diced tomatoes, drained and rinsed
2 tsp lemon juice
¼ cup parmesan cheese

1. In a stockpot, heat oil over medium heat. Add in onion, garlic, and sliced sausage; cook until onion is transparent and sausage bites are browning, about 5-8 minutes.
2. Stir in broth, salt, pepper. Bring to a boil, then dump in the cabbage. Simmer about 5 minutes.
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
4. Add in lemon juice and cheese and serve with crusty bread with honey butter. Yummz. Freezes well.

Alternate method: Cook ground sausage in stockpot until mostly done. Add onion and garlic to meat and cook until onion is soft and sausage is done. Continue with recipe at step 2.

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