Ingredients with Measurements:
- 1 pound Knoblewurst sausage, sliced
- 1 head of cabbage, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the sliced Knoblewurst sausage and cook for 5-7 minutes until browned.
4. Add the chopped cabbage, caraway seeds, chicken broth, and water to the pot.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes until the cabbage is tender.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 8g
- Protein: 15g
Substitutions for ingredients:
- You can use any type of sausage instead of Knoblewurst.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add diced potatoes for a heartier soup.
- Add a can of diced tomatoes for a tomato-based soup.
- Add a splash of apple cider vinegar for a tangy flavor.
Tips and tricks:
- Make sure to slice the Knoblewurst sausage thinly for even cooking.
- If the soup is too thick, add more water or broth to thin it out.
- This soup tastes even better the next day after the flavors have had time to meld together.
Storage instructions:
- Store 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 with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or chives on top of the soup for a pop of color.
Pairings:
- Serve with a crisp green salad for a complete meal.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Knoblewurst is a type of German sausage made with garlic and spices.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot with a slice of crusty bread on the side.
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Region: German