I decided to start with a WaPo recipe for cabbage soup - https://www.washingtonpost.com/lifestyle/food/this-simple-soup-unlocks-cabbages-sweet-side/2018/03/12/7b65451e-23b8-11e8-94da-ebf9d112159c_story.html - and make some modifications, discussed here: Modifying this Cabbage Soup Recipe
Ingredients as I made it:
Extra virgin olive oil
2 packs (eight sausages total) Field Roast Smoked Apple Sage Sausages (http://fieldroast.com/product/smoked-apple-sage-sausage/), plastic casings removed and the “inners” diced
2 large yellow onions, trimmed, peeled, and diced
1 head of garlic, cloves trimmed, peeled, and minced
2 medium green cabbages, cored, thinly slivered, roughly chopped
6 medium yellow potatoes (probably Yukon Golds) peeled and diced
Dried thyme (didn’t measure!)
Better than Bouillon Vegetable Base AND No Chicken Base
Fresh cracked black pepper
Sauté sausage in olive oil in large soup pot until browned; remove to bowl lined with paper towels reserving oil in pan.
Add more oil to pan, if needed, and toss in onions, garlic, and cabbage; stir over medium heat until onions soft and cabbage is wilted.
Add in dried thyme and stir.
Add diced potatoes to pot and add enough water to cover by an inch or two.
Add heaping spoonfuls of both types of Better than Bouillon; stir to incorporate.
Cover pot, reduce heat to low, allow to simmer - stirring occasionally - for about 30 minutes/until potatoes are soft.
Mash up some of the potatoes, stir in the reserved brown sausage, season with a LOT of fresh cracked pepper, and let simmer for a few more minutes, then taste and adjust seasonings.
Overall I am pleased with the results, and will gladly make again, but there were things that could be improved:
- I’ll add another head of cabbage, as this was not nearly enough because it cooked down.
- I won’t serve first night made as - like so many soups - the flavor blossomed after a night in the fridge.
- I will serve with something “green” as a garnish ( it was so very, very beige!).
Also, would like some advice:
- The soup was fairly sweet, due (I assume) to the long cooking of the cabbage and onions, plus the apple sausage; it needed something else to contrast with the sweetness, something acidic. I was thinking about apple cider vinegar, or … ?
- I wanted a “nuttiness” for some reason; was contemplating diced toasted nuts as a garnish - was also wondering if a nutty flavor could be incorporated earlier in the process … ?
- The beige! The only thing I can think of, at the moment, would be diced green onions, but I know there are other options, like gremolata (which could address the color issue, plus if made with toasted nuts, give that flavor and texture, too, but am unsure about the lemon zest). Ideas?
Photo of the beigeness, before mashing up the softened potatoes.