Ingredients with Measurements:
- 1 pound of red sausage, sliced
- 1 head of cabbage, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1 can of diced tomatoes (14.5 oz)
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sliced red sausage and cook until browned, stirring occasionally, for about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until softened, stirring occasionally, for about 3 minutes.
4. Add the chopped cabbage to the pot and cook until wilted, stirring occasionally, for about 5 minutes.
5. Add the chicken broth, diced tomatoes, paprika, dried thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the cabbage is tender.
7. Remove the bay leaf from the soup and discard it.
8. Serve the soup hot, garnished with fresh parsley or croutons if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the sausage and cooking the onion and garlic
- Low heat for simmering the soup
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 280
- Fat: 18g
- Carbohydrates: 14g
- Protein: 16g
- Sodium: 1040mg
- Fiber: 5g
- Sugar: 8g
Substitutions for ingredients:
- Red sausage can be substituted with any other type of sausage, such as Italian or chorizo.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use smoked paprika instead of regular paprika for a smoky flavor.
- Add a splash of red wine or balsamic vinegar to the soup for acidity.
Tips and tricks:
- To save time, use pre-chopped cabbage from the grocery store.
- For a spicier soup, use spicy red sausage or add red pepper flakes to taste.
- This soup can be made ahead of time and reheated for a quick and easy meal.
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:
- Fresh parsley or croutons
Pairings:
- Serve with a side salad or a slice of bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer time to reduce and thicken.
Food safety advice:
- Make sure to cook the sausage thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Cabbage soup has been a popular dish in many cultures for centuries, often served as a hearty and warming meal during the colder months.
Flavor profiles:
- This soup has a savory and slightly sweet flavor from the red sausage and cabbage, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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