Cabbage, Potato and Sausage Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage).
5. Bring to a simmer and taste to check if more salt is needed.
6. 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.
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