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CABBAGE ROLL SOUP

By

Can be made on stovetop or in crockpot

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Ingredients

  • 1 1/2 lb. mild Italian sausage
  • 2 large potatoes, 1 grated & 1 diced
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 4 carrots, sliced
  • 1 can (10 oz./284 mL) chicken broth
  • 1 can (19 oz./540 mL) diced tomatoes
  • 2 Tbsp. fresh dill, chopped or 1 Tbsp dried dill weed
  • 1/2 tsp. each: celery seed and salt
  • 1/4 tsp. each: black pepper and nutmeg
  • 4 cups cabbage, trimmed & coarsely chopped
  • 1/2 cup coarsely chopped fresh parsley

Details

Servings 6

Preparation

Step 1

STOVETOP DIRECTIONS:

Remove sausage from casings; cut into bite-sized pieces. In large saucepan, brown sausage over medium-high heat. Remove sausage & set aside. Drain off fat and reduce heat to medium; stir in onion and garlic. Cook, stirring occasionally, for 7 to 10 minutes, or until softened.

Stir in sausage, potatoes, carrots, chicken broth, tomatoes and herbs and spices. Bring to a boil; cover & simmer over medium heat for 20 minutes. Add cabbage and cook for 20-25 minutes, or until tender.

CROCKPOT DIRECTIONS:

Remove sausage from casings; cut into bite-sized pieces. In large skiller, brown sausage over medium-high heat; drain off fat and transfer sausage to crockpot. Add potatoes along with onions, garlic, chicken broth, tomatoes and herbs and spices.

Cover and cook on low heat for 7 1/2 hours. Add cabbage, pushing down into liquid; cook for 30-60 minutes or until vegetables are tender.

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