Sausage and Cabbage Soup

Sausage and Cabbage Soup
Photo by Leigh Beisch

Ingredients

  • Whole-grain mustard
  • ½ teaspoon whole allspice
  • 2 tablespoons chopped parsley
  • 1 onion (6 oz.), peeled and chopped
  • 1 bottle (12 oz.) wheat beer (hefeweizen; see notes)
  • 5 cups fat-skimmed chicken broth
  • 1 pound thin-skinned potatoes (1 1/2 in. wide), scrubbed and quartered
  • + 6 more ingredients
    • 1 cup sliced carrots (1/4 in. thick; see notes)
    • 1 large clove garlic, peeled and minced
    • 1 teaspoon coriander seeds
    • ½ teaspoon peppercorns
    • 12 ounces linguiça (Portuguese) or Polish sausage, sliced 1/4 inch thick
    • 1 ½ quarts finely shredded cabbage (8 to 12 oz.; see notes)

1. In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan. 2. Add onion and garlic to pan; stir often until limp, 3 minutes. 3. Increase heat to high. Add broth, beer, potatoes, cabbage, carro...

View full recipe at My Recipes

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