Ingredients
Scale
- 14 oz Smoked Sausage (Kielbasa or Andouille), sliced into rounds
- 1 small head of Green Cabbage (about 2 lbs), chopped into 1-inch pieces
- 1 large Yellow Onion, diced
- 2 medium Carrots, sliced
- 2 cloves Garlic, minced
- 6 cups Chicken or Vegetable Broth
- 1 can (14.5 oz) Diced Tomatoes, undrained
- 1 teaspoon Dried Italian Seasoning
- Salt and Pepper to taste
- 1 tablespoon Olive Oil or Butter
Instructions
- Start by slicing your smoked sausage into bite-sized rounds. Dice the onion, slice the carrots, and mince the garlic cloves. Remove the outer leaves of the cabbage, cut it into quarters, remove the core, and chop the rest into one-inch chunks. Having everything ready before you start the heat ensures the cooking process goes smoothly.
- Heat the olive oil or butter in a large Dutch oven or stockpot over medium-high heat. Add the sliced sausage and cook for 5-7 minutes until the edges are browned and crispy. Use a slotted spoon to remove the sausage and set it aside. In the same pot, add the onion and carrots. Sauté for 5 minutes until the onion is translucent, then stir in the garlic and cook for another 60 seconds until fragrant.
- Add the chopped cabbage to the pot and stir to coat it with the remaining fat and juices. Pour in the broth, diced tomatoes (including the liquid), and the Italian seasoning. Return the browned sausage to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the cabbage and carrots are fork-tender. Taste the broth and add salt and pepper as needed.
- Ladle the hot soup into deep bowls. Ensure every serving has a generous portion of sausage and vegetables. For an extra touch of coziness, serve the soup with a slice of crusty bread or a few crackers to soak up the flavorful broth.
- Cook Time: 45 minutes