Friday, August 15, 2008

Sausage Cabbage Soup

I spent last weekend up north in Indiana's Amish country. The purpose of my trip was two-fold; I was visiting my best friend, and I was on a mission to purchase homegrown fruits and vegetables to fill my freezer for the winter. I found a true treasure there, scoring very reasonably priced bell peppers, banana peppers, tomatoes, eggplant, green beans, zucchini, yellow squash and tomatoes. I also came home with a very nice head of cabbage, complements of my friend's own garden. Since I'd just made a spicier, tomato based cabbage soup a few weeks back, I was hoping to change it up a bit with this creamier, milk based recipe. This is actually very similar to my milk noodle soup recipe, with cabbage now playing the role of the noodles.

Sausage Cabbage Soup

12 oz chicken or turkey sausage links, diced
2 Tbsp. olive oil
3 leeks, diced
1/2 bell pepper, diced
1 stalk celery, diced
2 garlic cloves, minced
1/2 tsp red pepper flakes
3 Tbsp flour
6 cups chicken stock
1/2 medium head of cabbage, shredded
3 medium red potatoes, small cubed
1 tsp caraway seed
1 Tbsp dijon mustard
2 tsp. worchestershire sauce
salt and pepper to taste
1/2 cup fat free half and half
1/2 cup skim milk
2 Tbsp Italian parsley, chopped

In large pot heat olive oil and brown sausage pieces. Drain and remove from oil and place on paper towel. Add leeks, peppers, celery, garlic and red pepper flakes to oil, salt and pepper to season, then saute for a few minutes to soften the vegetables. Stir in flour and cook for a minute or two, then add broth. Bring to a boil then add cabbage, potatoes, caraway seed, mustard and worchestershire sauce. Reduce heat and simmer for about 30 minutes, or until potatoes and cabbage are tender. Remove from heat, season with salt, pepper and parsley. Stir in half and half, milk and parsley.

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