Cooking Club: Spicy Sausage and Cabbage Soup

When I found out Trish was going to bring this to cooking club I was disappointed. I don't like sausage and cabbage at all. I was brave though and gave it a shot and loved it. There are so many flavors in the soup, I couldn't taste the cabbage and I could deal with the sausage. This makes a TON of soup. We froze well over half of it and have still been eating it almost every day since I made it. I served this with cornbread (I used Rookie Cookies amazing recipe... never again will I buy a box of Jiffy Corn Muffin Mix. This recipe was so easy and tasted delicious) and it was the perfect side.

Spicy Sausage and Cabbage Soup
Source: Trish



2 T. Olive oil
Salt and Pepper
3 BS chicken breast
1 pkg spicy smoked sausage or keilbasa (sliced)
1/2 large chopped onion
3 cups sliced carrots
1 full head cabbage (chopped in about 1 inch pieces)
2 cups chicken broth
4 cups water
1 28 oz can tomato sauce
1 28 oz. can diced tomatoes
1/4 teas. red pepper flakes
2 T. Tony Chachere's original creole seasoning (I couldn't find that seasoning so I used this)
Cornstarch and water (optional)

Liberally salt and pepper raw chicken breast and fully cook in olive oil then shred or chop. In stock pot combine cooked chicken, sausage, onion, carrots, cabbage, chicken broth, water, tomato sauce, diced tomatoes, pepper flakes and tony Chachere's. Bring to a boil then reduce heat, cover and simmer until carrots are tender. Trish recommends simmering for 4 - 5 hours, I simmered for 3 hours.

Notes From Trish:

"Also, so many people "don't like cabbage" but it will eventually cook down to a point where most people don't even realize it's in there.. If it needs more liquid add it, it's not a perfect science. I actually use 1/2 teas. red pepper flakes and 3 T. tony Chachere's because I like it more spicy and salty. Adjust the recipe according to your own tastes. You can serve it now "as is" if you like soup with a brothier texture. I prefer my soups to be a little heartier and thicker in consistency. So making sure the soup is at a boil I combine 3 T. cornstarch with just enough water to make it stirrable and smooth then stir it into the soup and boil gently for 5 minutes. Then I repeat this process until it's at my desired consistency."