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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cabbage, Sausage & Potato Soup Recipe

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This recipe for Cabbage, Sausage & Potato Soup is from The Wright Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Andouille sausage, sliced into bite size pieces
2 TBS olive oil
3 medium leeks, cut into 1/8 in rounds, white & pale green parts only
2 carrots, peeled & diced
1 stalk celery, diced
1/2 small head cabbage, chopped into bite size pieces
3 cloves minced garlic
8 cups chicken stock
4 cups cubed potatoes
1 TBS Italian seasoning
1 bay leaf
salt
pepper
Directions:
Directions:
* Brown sausage in dutch oven for 5-6 minutes until sausage it slightly browned.

* Remove from pan & set aside.

* Add olive oil, leeks, carrots & celery to pan. Sauté 5 minutes.

* Add garlic & cabbage. Sauté 4 more minutes.

* Add stock, potatoes, Italian seasoning, bay leaf & sausage.

* Bring to a boil, reduce heat & cover. Cook until potatoes are tender (about 10 minutes).

* Season with a few generous pinches of salt & pepper.

 

 

 

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