Recipe Detail

Red Cabbage and Sausage Soup

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Number of Servings:


  1. 2 cups - cooked black-eyed peas
  2. 2 tablespoons - olive oil
  3. 4 cloves - garlic chopped
  4. 1/2 pounds - pork sausages cooked, sliced into 1/2-inch pieces
  5. 2 - leeks or 1/2 small onion chopped
  6. 2 tablespoons - corn starch
  7. 6 cups - vegetable stock
  8. 1/2 pounds - red cabbage shredded
  9. 1 pounds - red potatoes washed and diced into 1/2-inch pieces
  10. 1/2 cups - heavy cream
  11. - salt and pepper to taste
  12. - smoked paprika as garnish


Heat olive oil in a large dutch oven. Add garlic and leeks and cook for 3-4 minutes, stirring often.

In a small bowl, combine corn starch and ¼ cup stock. Whisk until corn starch dissolves. Pour corn starch mixture into dutch oven and cook for 1-2 minutes.

Add remaining broth, potatoes, and sausage. Season with salt and pepper; bring to a boil, then lower heat and let simmer for 20 minutes.

Add red cabbage and black eyed peas and cook for an additional 10 minutes. Lastly stir in cream and cook for 4-5 minutes more.

Remove from heat, ladle into bowls, and top with smoked paprika.


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