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Cabbage And Daikon Soup With Sausages And Sour Cream


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  • 1 small cabbage (1 1/4 to 1 1/2 lbs) quartered, cored, and shredded
  • 4 tablespoons unsalted butter
  • 1/2 pound pork sausages your choice (though spicy Italian or chorizo are great)
  • 6 cups chicken or beef stock (or water)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound daikon radish peeled, and cut into 1/2" dice
  • 1 cup sour cream


Servings 6


Step 1

Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain.

Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for 1 hour. Add the daikon and cook for 30 minutes longer.

Remove the sausages and cut into bite-sized pieces. Return to the soup, which by this point will be very thick. Pass the sour cream separately.

This recipe yields 6 servings.

Total Carbohydrates: 64.75
Total Carbohydrates Minus Fiber: 42.11
Carbohydrates per Serving: 10.8
Carbohydrates per Serving minus Fiber: 7.01

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