A thick, hearty, delicious cabbage soup that gets extra kick from andouille sausage. It’s so hearty and filling, I consider it a main course. I use pre-shredded coleslaw because it’s easy, but you could certainly chop your own cabbage. Needless to say you can use any sausage you like, and pick a mild sausage if you don’t like your food spicy.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 232 kcal
1 tablespoon olive oil
6 oz spicy andouille sausage,
1 large onion,
1 tablespoon minced garlic
1/2 teaspoon dried coriander
1/4 teaspoon ground cumin
2 (10 oz packages) coleslaw
1 (14 oz can) unsalted diced tomatoes,
1/4 teaspoon freshly ground black pepper
1 quart beef stock
1. Heat a large saucepan over medium-high heat, about 2 minutes. Add the oil and the onion. Cook until tender,
stirring often, about 5 minutes.
2. Add the sausages. Cook until lightly browned, 3 minutes.
3. Add the garlic, coriander and cumin. Cook, stirring, 30 seconds.
4. Add the coleslaw, in batches if necessary. Stir-fry 5 minutes or until just tender.
5. Stir in the tomatoes, black pepper and beef stock. Bring to a boil over high heat, then reduce heat to medium-low
and simmer, covered, for 10 minutes. Taste to see if the soup needs more salt or pepper, then ladle into
individual bowls and serve.