STREAMING NOW: Jamie's Super Food

Cabbage & Sausage Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from Nick Stellino's Mediterranean Flavors. The original recipe called for the chicken stock made from Nick's recipe but, in the interest of time, I used canned. It was very, very good. He also called for "hot" Italian sausages, but I substituted "sweet". It was plenty spicy, especially for my 85-year old aunt.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes.
  2. Add the sausage and cook for 3 minutes.
  3. Using a slotted spoon, remove the sausage to a bowl, and set aside.
  4. Add the onions, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high for 3-5 minutes, stirring occasionally, until the onions are soft.
  5. Stir in 1/2 cup white wine and cook for 1-2 minutes.
  6. Add 1/2 pound thinly sliced green cabbage (about 4 cups), the reserved cooked sausage and the chicken stock and bring to a boil.
  7. Reduce the heat to low and simmer with the lid slightly ajar for 10-15 minutes, until the cabbage is tender.
  8. To serve, place a piece of the garlic toast in the bottom of a shallow soup bowl and ladle the soup over the top.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: