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St. Patrick's Day: Cat's Cabbage Soup *

Source of Recipe


My own creation



List of Ingredients



• 2 Tbsp olive oil
  
• 1½ pounds double-smoked sausage (or Kielbasa)
  
• 1 large white onion, chopped
  
• 1 clove garlic, minced
  
• 1 tsp dried basil
  
• 1½ tsp cayenne pepper (or to taste)
  
• Salt and freshly ground black pepper to taste
  
• ½ cup Chardonnay
  
• 1 head cabbage, chopped into bite-size pieces
  
• 2 cans chicken broth (14.5 ounces each)
  
• 6 cups water (more if necessary)
  
• 1 cup sliced fresh mushrooms (optional)
  






Instructions



1. Heat the oil in a medium stock pot over high heat and sauté the sausage slices for about 3 minutes or until browned. Remove with a slotted spoon and set aside. Do not drain the oil and drippings from the pan.
   
   
2. Add onion, garlic, basil, cayenne and salt and pepper to the stock pot. Reduce heat to medium-high and sauté until the onions are tender, stirring, 3 to 5 minutes. Stir in the Chardonnay and cook for 2 minutes longer.
   
   
3. Add the cabbage, reserved sausage, chicken broth and water. Toss in the sliced fresh mushrooms, if using. Cover and bring to a boil. Reduce heat and simmer, partially covered, for 20 to 30 minutes.
   
   Makes 6 servings.