Sausage is one of our favorite soup ingredients, but we're less fond of the grease slick it can leave floating on the surface. Our solution: Brown the sausage while the soup is simmering, and combine the two just before serving. No cooking time added, and much fat subtracted.
- 2 tablespoons cooking oil
- 1 onion, chopped
- 1 3/4 pounds green cabbage (about 1/2 head), shredded (about 1 3/4 quarts)
- 1 pound baking potatoes (about 2), peeled, halved lengthwise and cut crosswise into 1/2-inch slices
- 1 quart water
- 2 cups canned low-sodium chicken broth or homemade stock
- 1 bay leaf
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 3/4 pound smoked sausage, such as kielbasa, quartered lengthwise, thinly sliced crosswise
In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the cabbage, potatoes, water, broth, bay leaf, thyme and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.
Tip: VARIATION: In a separate pan, cook 3/4 pound of sausage links, cut into slices, and stir them into the soup instead of the smoked sausage.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
488 calories; 30g total fat; 57mg cholesterol; 1925mg sodium; 34g carbohydrates; 7g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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