Tuesday, December 10, 2013

Fumbling Toward Culinary Talent: Sausage & Cabbage Soup

This is a two-part recipe because I first made a veggie stock as the base for the soup. 

Here are the ingredients for the vegetable stock:

  • 4 carrots, chopped in large chunks
  • 1 medium yellow onion, quartered
  • half of a green pepper, chopped in large chunks
  • 1 whole bag of frozen broccoli
  • 10 whole peppercorns

I put all of that in a stock pot and covered it with water. The water came up to about two-thirds of the way up the stock pot. I simmered that for approximately two hours, and it reduced by at least a half. I cooled it for a while and then strained the goods. 

Here is the next set of ingredients:
  • 3/4 lb. of smoked sausage
  • half of head of green cabbage, thinly sliced
  • 32 oz. of store-bought chicken stock
  • Healthy smidge of Boquet Garni
  • Good smidge of Penzey's Northwoods seasoning
  • Some garlic powder
  • Some thyme
  • Salt and cracked black pepper

I took three-quarters of a pound of smoked turkey sausage, sliced it thinly, and then browned it in a cast iron skillet. Once browned, I transferred the sausage to a plate covered in a paper towel and then cut up the cabbage. After all that's done, dump in the chicken stock, sausage, cabbage, and seasoning and then simmer it all for about 30 minutes. 

No comments: