Cabbage And Daikon Soup With Sausages And Sour Cream
By á-170456
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Ingredients
- 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
Details
Servings 6
Preparation
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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