Smoked-Sausage, Cabbage, and Potato Soup
- SERVINGS: 4
Sausage is one of our favorite soup ingredients, but we're less fond of the grease slick it can leave floating on the surface. Our solution: Brown the sausage while the soup is simmering, and combine the two just before serving. No cooking time added, and much fat subtracted.
- 2 tablespoons cooking oil
- 1 onion, chopped
- 1 3/4 pounds green cabbage (about 1/2 head), shredded (about 1 3/4 quarts)
- 1 pound baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
- 1 quart water
- 2 cups canned low-sodium chicken broth or homemade stock
- 1 bay leaf
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 3/4 pound smoked sausage, such as kielbasa, quartered lengthwise and sliced thin crosswise
- In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
- Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
- Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.
Portugal, while justly renowned for its ports and Madeiras, is also a great source of excellent values in robust, dry red wines. The earthy, spicy richness of these reds is perfect for rustic fare such as this. Ask for one at your local wine shop.
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Congratulations to Mei Lin, winner of Top Chef Season 12.