Red Cabbage and Sausage Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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 ΒΌ 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.

    Brief Description

    Hearty red cabbage and sausage soup that's filling enough for a full meal, but will work well as a first course if served in cup-size portions.

    Main Ingredient:


    Category:  Soups

    Cuisine:  German

    Prep Time: 20 min
    Cook Time: 35 min


    adapted from

    Posted By:


    Posted On:

    February 26, 2017

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