Sausage and Cabbage Soup

Don't substitute a dark ale or stout for the light beer here; it can be too bitter. For quick preparation, buy a package of shredded cabbage and sliced carrots. Chop the onion and garlic while the sausage browns.

12 ounces linguiça (Portuguese) or Polish sausage, sliced 1/4 inch thick

1 onion (6 oz.), peeled and chopped

1 large clove garlic, peeled and minced

5 cups fat-skimmed chicken broth

1 bottle (12 oz.) wheat beer (hefeweizen; see notes)

1 pound thin-skinned potatoes (1 1/2 in. wide), scrubbed and quartered

1 1/2 quarts finely shredded cabbage (8 to 12 oz.; see notes)

1 cup sliced carrots (1/4 in. thick; see notes)

1 teaspoon coriander seeds

1/2 teaspoon whole allspice

1/2 teaspoon peppercorns

2 tablespoons chopped parsley

Whole-grain mustard

Step 1

In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.

Step 2

Add onion and garlic to pan; stir often until limp, 3 minutes.

Step 3

Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped.

Step 4

Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 301Calories from Fat 48

% Daily Value *
Total Fat 16g25%

Saturated Fat 5.6g28%
Cholesterol 38mg13%
Sodium 697mg30%
Total Carbohydrate 23g8%

Dietary Fiber 3.4g14%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Sausage and Cabbage Soup