Sausage and Cabbage Soup
Low Carbohydrate Recipe
Pork sausages and cabbage pair up in this hearty soup with your choice of a chicken or beef stock base. Or, if preferred, you can use just water.
1 small cabbage, cored, shredded
4 tablespoons unsalted butter
1/2 pound pork sausages *
6 cups chicken or beef stock
Salt and pepper
1 pound daikon radish, peeled and diced
1 cup sour cream
Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain. Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for 1 hour.
Add the daikon and cook for 30 minutes longer. Remove the sausages and cut into bite sized pieces. Return to the soup, which by this point will be very thick. Pass the sour cream separately.
- Spicy Italian sausage or chorizo are great in this soup.
- Instead of daikon radish you can use zucchini, if you prefer.
Recipe makes 6 servings