Creamy Cabbage Soup
Yield
servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter, unsalted
|
|
| 1 | large |
cabbage
cored, shredded |
*
|
| 2 | quarts |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | pound |
smoked sausage
hot, sliced |
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter, unsalted
|
|
| 1 | large |
cabbage
cored, shredded |
*
|
| 2 | quarts |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 226.8 | g |
smoked sausage
hot, sliced |
|
| 59 | ml |
water
|
|
Directions
In a soup pot, melt the butter over medium heat.
Add the cabbage and sauté for about 2 minutes.
Stir in the milk and salt and pepper to taste; be generous with the pepper.
Reduce the heat to low, cover, and simmer until the cabbage is very tender and the soup is creamy, about 1 hour.
Meanwhile, combine the sausage and water in a sauté pan or skillet.
Cook over medium-high heat until the water evaporates.
Reduce the heat and continue cooking until the sausage renders its fat and is lightly browned, about 5 minutes.
Transfer with a slotted utensil to paper toweling to drain.
Add to the soup about 15 minutes before it is ready to serve.
Ladle the soup into preheated bowls and serve immediately or refrigerate from hours to 2 days.
Reheat slowly or served cold.
