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.