This recipe was conjured out of necessity. Over a week ago, I purchased 4 heads of cabbage on a good sale at Pete’s Fresh Market. Then, at Food 4 Less, I found smoked turkey sausage on sale – I bought 6 packs. The sausage can be frozen for months. The cabbage on the other hand? Not so much! It was necessary for me to use 4 heads of cabbage quickly.
In addition to that, I was extremely tired after work. I hadn’t the energy for a 3 or 4 course meal. I wanted to toss the ingredients in a pot, let it cook and let them eat (cabbage). Since sausage thaws quickly, I could use that to my advantage. But what the heck do you do with cabbage and sausage together? Soup was the only option!
I made a
big colossal gargantuan batch of this! The first reason is because, as you know, I try not to cook everyday. I needed to make enough to feed a family of 8 for 2 days. Further, I desired to make enough for a freezer meal. Soup always makes a good freezer meal! And freezer meals are great for cooks who are sometimes lazy like me ;)! You can halve the recipe for less soup if necessary. Here’s what I did.
- 8 cups chicken broth
- 4 cups water
- 4 heads of cabbage, chopped
- 1 red onion, sliced
- 2 yellow onions, sliced
- 3 - 1 lb packs smoked sausage, sliced
- 3 cups milk
- 4 tbsp corn starch
- 2 tsp cold water
- 1 tbsp salt
- 2 tbsp thyme
- In a large stockpot, bring broth to a boil on high heat.
- Add onion and cabbage to broth and return to a boil.
- Cover and simmer on medium low heat until cabbage is tender (about 10-15 minutes).
- Add sausage and milk and bring to a boil on medium high heat.
- In a small bowl, combine corn starch and water. Stir until corn starch is completely dissolved.
- Add corn starch mixture to stockpot and stir until thickened (add more corn starch/water mixture if thicker soup is desired).
- Add salt and thyme to stockpot, stir until well blended.
- Serve hot with bread and enjoy!