Jeri Kay's World

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Cabbage and Sausage Soup…..A winner

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3 tablespoons butter
2 medium carrots, 4 ounces after trimming
2 stalks celery
1 small onion, 2 1/2 ounces
1 clove garlic, minced
1 pound cabbage
2 teaspoons chicken bouillon granules
Salt and pepper, to taste
16 ounces Kielbasa Sausage 
4 cups chicken broth-(I used Turkey broth)
2 tablespoons fresh parsley, chopped (I forgot this)

If you chop and add the ingredients to the pot in the following order, it will give the carrots and celery a chance to get a head start before you add the cabbage.

In a large soup pot, heat the butter over medium-low heat until melted. Chop the carrots and add to the pot. Chop the celery and it to the pot. Next chop the onion and add it to the pot along with the garlic. While these vegetables are cooking, coarsely chop the cabbage; add to the pot and stir well. Turn the heat to low, cover the pot and simmer 10 minutes, stirring occasionally. Meanwhile, cut the kielbasa into bite-size pieces. When the 10 minutes are up, sprinkle the xanthan gum over the surface of the vegetables; stir in well. Add all remaining ingredients except the parsley. Go easy on the salt, or wait until the end to add it. The broth, bouillon and sausage all have a lot of salt so you may not need more. Bring to a boil; cover and simmer on low 30 minutes, stirring occasionally. Adjust the seasoning, if necessary, then stir in the parsley.

I used Turkey broth I had in the freezer. We all enjoyed this soup. It’s a winner.


Written by jerimartinez5011

January 27, 2009 at 9:45 pm

Posted in low carb cooking

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