Tomato Cabbage Soup

It seems like it will be a week of soup and stew here in Iowa.  Continuing to use the vegetables in my fridge, I found a cabbage.  It seemed like a great time to make this cabbage soup recipe I found in the Serving Up the Harvest cookbook.

Tomato Cabbage Soup. On the blog. #tomato #cabbage #sausage #soup

A post shared by Gwen Schimek (@gwenschimek) on

Tomato Cabbage Soup

2-3 Tbsp olive oil
1 lb hot Italian sausage
1 small head cabbage, quartered, cored, and thinly sliced
1 onion, halved and thinly sliced
1 can diced tomatoes or 3 1/2-4 c diced fresh tomatoes
6 c chicken broth
1 tsp ground cumin
Salt and fresh pepper

Heat 2 Tbsp oil over medium heat in a large soup pot.  Ad the sausage and saute until completely browned, about 10 minutes, breaking up the sausage with a spoon or spatula as you stir.  Remove from the pot with a slotted spoon and set aside on a plate lined with paper towels.

If the soup pot is mostly dry, add the remaining 1 Tbsp oil.  Add the cabbage and onion and saute until golden, 8-10 minutes.  Add the tomatoes, broth, and cumin.  Return the sausage to the pot.  Bring to a boil, then reduce the heat and simmer for about 1 hour, until the cabbage in completely tender and the flavors are well blended.  Taste and season with salt, black pepper, and white pepper, being especially generous with the peppers.  Serve hot.

Tomato Cabbage Soup


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