Simple Cabbage and Sausage Soup
(Shared recipe submitted by Guy Stalnaker.)
Guy writes: "This is from a Cajun friend of mine, a surprisingly tasty and super simple soup, as it was related to me."
Ingredients
- 1 small head cabbage
- 2 medium tomatoes
- Olive oil
- 1 medium onion
- 1/4 cup Italian dressing (not creamy, see notes below)
- Water and chicken stock
- 1/4 pound sausage chopped in little pieces (see notes below)
Take a small head of cabbage and slice it up really fine. Not slaw fine, but almost.
Skin 2 medium tomatoes. I cut a slit in the bottom of them and drop in boiling water for 30 seconds and then rinse them in cool water. That way the skin slips right off. Chop them up.
Slice one medium onion and sauté that in just a little bit of olive oil (do not use butter, it will burn) until it starts to go brown a little and then throw the tomatoes in and cook all that together until it tightens up some and starts to go brown. When it gets darker, it gets sweeter. That's what makes it so good.
Now, when all that's good and tight and getting brown, put in the Italian dressing. Mix that all up and add in the chopped cabbage.
This part is kind of hard to describe but here goes. Notice where the top of the cabbage is and add water and chicken stock to halfway up the cabbage. Do not cover the cabbage all the way or it will be too watery. A lot of water is going to cook out of the cabbage and that will add to what you put in.
Now then, take the sausage and chop it up real good. Don't just slice it, chop it up. You want it in really little pieces. That way there's a little in every bite instead of big slices. When you do it this way, you can get as much flavor out of the sausage as if you had used 1/2 pound and sliced it.
Bring to simmer, stirring it every now and again. When the water starts to cover the cabbage, it is almost done. Simmer it about another 10 to 15 minutes or so.
Notes: The Italian dressing you want is the oil/vinegar kind, not the creamy kind. Try to get a good one that's got some garlic and pepper flakes in there because that will just add to it. I use turkey sausage...less fat.
About Guy: Guy's email address is jstalnak@wisc.edu.
Additional recipes submitted by Guy:
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