Spicy Cabbage Soup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
214 kcal
-
Course
Main Course
-
Cuisine
American
Spicy Cabbage Soup
Description
Begin by sautéing chopped onions in olive oil until tender, then add thinly sliced andouille sausage cooked just until lightly browned. Once the sausage releases its smoky flavor, garlic and ground spices—coriander and cumin—are briefly cooked to bloom their aromas. Shredded cabbage is added gradually, cooking until it reaches a tender-crisp texture, providing a pleasant mouthfeel.
Next come diced tomatoes with their juice, freshly ground black pepper, and beef broth, which forms the flavorful base of the soup. Bringing this mixture to a boil followed by a covered simmer melds the flavors and softens the cabbage further without losing texture. The finished soup balances spice and smoke with a hearty broth.
This soup can be served immediately as a warming starter or light meal. It pairs well with crusty bread or a simple side salad. The level of heat is moderate but can be adjusted with additional cayenne or red pepper flakes. Variations include substituting meatballs for sausage or omitting meat for a vegetarian version using vegetable broth.
Leftovers keep well refrigerated for 3-4 days and reheat gently with a splash of water to maintain consistency. Portions can be frozen in individual servings for convenient future meals.
Ingredients
- 2 tablespoons olive oil extra-virgin
- 1 onion large, chopped
- 4 andouille sausage fully cooked, thinly sliced; 12 ounces total, spicy, links
- 1 tablespoon garlic minced, fresh
- ½ teaspoon dried coriander
- ¼ teaspoon cumin ground
- ½ large cabbage shredded; 8 cups, 20 ounces
- 14 ounces diced tomatoes canned, unsalted, undrained
- ¼ teaspoon black pepper freshly ground
- 1 quart beef broth not low-sodium
Instructions
- Heat the olive oil in a large saucepan over medium-high heat for about 2 minutes. Add the chopped onion. Cook until tender, stirring often, for about 4-5 minutes.
- Add the sausage slices. Cook, stirring often, until lightly browned, about 3 minutes.
- Add the garlic, coriander, and cumin. Cook, stirring, for 30 seconds.
- Stir in the shredded cabbage in 2-3 batches. Cook, stirring, until tender-crisp, about 5 minutes.
- Stir in the tomatoes and their juices, black pepper, and beef broth. If the soup seems too thick, add a cup of water.
- Bring the soup to a boil over high heat - this should take about 10 minutes. Reduce the heat to low and simmer, covered, for 10 minutes.
- Serve immediately.
Notes
- Substitute the sausage with cooked meatballs—beef, chicken, or turkey—adding cooked ones after cooking or raw ones before boiling.
- Add ½ teaspoon smoked paprika for a smoky flavor addition, if desired.
- Use salted broth for fuller flavor, but adjust salt if using low-sodium broth.
- Increase spiciness with cayenne pepper or red pepper flakes to taste.
- Make vegetarian by omitting sausage and using vegetable broth.
- Store leftovers in an airtight container for up to 4 days; reheat in microwave at half power or on stovetop with water added.
- Freeze individual soup servings in covered mugs wrapped with plastic wrap for convenient reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 214kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 867mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
