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Sausage Cabbage Soup
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage links
- 1 onion, julienne
- ½ head of cabbage, shredded
- ½ teaspoon caraway seeds, toasted
- 1 clove garlic, minced
- 1 cup beer
- 1 ½ cup russet potatoes, peeled and cubed into bite sized pieces
- 2 quarts chicken stock
- 1/4 cup apple cider vinegar
- 2 tablespoons parsley, minced
- salt and white pepper to taste
Cook the sausage all the way through on a grill. Slice into rounds and set aside. In a medium pot, heat 1 tablespoon of olive oil and saute the onion and garlic until tender. Add potatoes, chicken stock and beer. Bring to a boil and then down to a simmer until potatoes are cooked through. Add caraway, apple cider vinegar, parsley, cabbage, and sausage. Simmer for an additional 15 – 20 minutes. Adjust seasoning with salt and white pepper pepper as needed. Finish with a dollop of creme fraiche and roasted pepitas if desired.
