Soup > German > Kätwursts

Kätwurst and Cabbage Soup Recipe

Ingredients with Measurements:
- 1 lb Kätwurst sausage, sliced
- 1 head of cabbage, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 1 can of diced tomatoes (14.5 oz)
- 1 tsp of paprika
- 1 tsp of caraway seeds
- Salt and pepper to taste
- 2 tbsp of olive oil
- Fresh parsley for garnish

Special equipment needed:
- Large pot

Step-by-step instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the sliced Kätwurst sausage and cook until browned.
4. Add the chopped cabbage, diced tomatoes, chicken broth, paprika, caraway seeds, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. Serve hot, garnished with fresh parsley.

Preparation time: 15 minutes
Cooking time: 30 minutes
Medium heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 12g
Protein: 20g
Sodium: 1200mg

Substitutions for ingredients:
- You can use any type of sausage instead of Kätwurst.
- You can use vegetable broth instead of chicken broth for a vegetarian version.

- Add diced potatoes for a heartier soup.
- Use different types of cabbage, such as Napa cabbage or Savoy cabbage.
- Add a can of white beans for extra protein.

Tips and tricks:
- To make the soup more flavorful, let it simmer for longer.
- Serve with crusty bread for dipping.

Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in individual bowls, garnished with fresh parsley.

Fresh parsley

Crusty bread, beer

Suggested side dishes:
Green salad, roasted vegetables

Troubleshooting advice:
If the soup is too thick, add more chicken broth or water.

Food safety advice:
Make sure the soup reaches a temperature of 165°F to ensure it is safe to eat.

Food history:
Kätwurst is a type of German sausage that originated in the city of Kassel.

Flavor profiles:
Savory, smoky, slightly sweet

Serving suggestions:
Serve the soup as a main course for lunch or dinner.

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Region: German

Taste: Savory, Tangy, Hearty, Spicy