Cabbage soup with smoked sausage


1/2 tablespoon olive or vegetable oil


1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices


1 tablespoon butter


2 carrots, peeled and thinly sliced


2 corn on the cob cut to large chunks


1 medium sweet onion, chopped


2 cloves garlic, minced


1 small head green cabbage, chopped


1 (14.5-ounce) can chicken broth


1 1/2 cups water


1 chicken bouillon cube


2 medium potatoes, peeled and cut into 1/2-inch cubes


1 tablespoon packed brown sugar


1/2 teaspoon black pepper


1/4 teaspoon caraway seeds, optional


1/4 teaspoon dried thyme


1/3 cup heavy cream



Heat oil in a Dutch oven. Add sausage and cook until browned.


Remove with a slotted spoon and set aside.


Add butter to the grease in the Dutch oven and cook carrots and onion , corn, over medium-heat until soft.


Add garlic and cook 1 minute.


Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.


Add potatoes, chicken broth, water, bouillon cube, and brown sugar.


Bring to a simmer, cover and cook until potatoes are soft.


Add sausage, black pepper, caraway seeds, thyme, and heavy cream.


Bring to a simmer. Serve!





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