Annie'S Cabbage Soup
A hearty, comforting cabbage soup infused with spicy Italian hot sausages and fresh vegetables, perfect for cozy gatherings or a satisfying family meal.
Ingredients
Instructions
- Prick the sausages and bring them to a boil in water to cover.
- Boil the sausages for 25 minutes.
- Remove the sausages and let them cool.
- Slice the cooled sausages into 1/2-inch thick pieces.
- In a large pot, add the sliced sausages.
- Cut the cabbage into 1/4-inch wide, 3-inch long strips, as if for coleslaw.
- Add the cabbage to the pot with the sausages.
- Add the chopped onion to the pot.
- Season with salt and pepper to taste.
- Simmer the soup until the cabbage strips are soft.
- Serve hot; the soup tastes even better the next day.
Tips & Substitutions
For a lighter version, consider substituting chicken or turkey sausage for the Italian hot sausages. Adding diced tomatoes or beans can enhance the flavor and nutrition. If you prefer a spicier kick, incorporate crushed red pepper flakes. Ensure the cabbage is cut uniformly to promote even cooking. This soup can be enjoyed alongside Italian recipes like 30 Minute Minestrone for a hearty meal.
Serving Suggestions
Serve the soup hot, garnished with fresh parsley or grated Parmesan cheese for added flavor. Pair it with crusty bread or a simple green salad for a complete meal. This dish also goes well with Italian Sausage Nibbles as an appetizer, providing a delightful contrast to the soup's warmth.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. For longer storage, consider freezing the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Annie'S Cabbage Soup contains roughly 69 calories, with 1g protein, 8g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 577mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cabbage for this soup?
While fresh cabbage is recommended for the best texture, frozen cabbage can be used in a pinch. Just make sure to thaw and drain it before adding to the pot, as it may release extra water during cooking.
How can I make this soup vegetarian?
To make a vegetarian version of this soup, replace the sausages with vegetarian sausage or omit them entirely. You can enhance the flavor by adding more vegetables, such as carrots, bell peppers, or zucchini, and using vegetable broth instead of water.
Is this soup freezable?
Yes, this cabbage soup can be frozen. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop until hot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).