Cabbage & Sausage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 head, medium (about 5-3/4" dia Cabbage, fresh 1 small Onions, raw 3 serving Green Onion (fresh-1 stalk) 3 large (7-1/4" to 8-1/2" long) Carrots, raw 6 cup Swanson Natural Goodness Chicken Broth 1 serving Wyler's Chicken Boulion Cubes (by ARKANSASRAINBOW) 16 oz Pork, fresh, ground, raw 8 oz Johnsonville All Natural Ground Mild Italian Sausage 2 large (3" to 4-1/4" dia.) Potato, raw 2 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 tbsp Coconut Oil
Pour chicken broth, boulion cube and 2 cups of water into soup pot and heat to a boil. Slice potatoes and add to the pot to begin cooking.
Brown the ground pork and italian sausage (remove from casing) on medium heat. Set aside when cooked and discard the fat.
Melt the coconut oil in the pot on medium heat and add the diced onion and shredded carrots. Saute for 5 minutes.
Add onions, carrots, shredded cabbage, cooked pork, garlic powder, and black pepper and into soup pot.
Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted.
Season further to taste and top the soup with sliced green onion to serve.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BANHOLD.
Brown the ground pork and italian sausage (remove from casing) on medium heat. Set aside when cooked and discard the fat.
Melt the coconut oil in the pot on medium heat and add the diced onion and shredded carrots. Saute for 5 minutes.
Add onions, carrots, shredded cabbage, cooked pork, garlic powder, and black pepper and into soup pot.
Bring the soup to a low simmer and cook for 15-20 minutes or until the cabbage is wilted.
Season further to taste and top the soup with sliced green onion to serve.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BANHOLD.
Nutritional Info Amount Per Serving
- Calories: 573.5
- Total Fat: 42.6 g
- Cholesterol: 142.3 mg
- Sodium: 875.8 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 5.9 g
- Protein: 21.6 g
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