Cabbage Soup!

In my house my family can count on a few things when it comes to meals.

We eat together every Sunday.

When the temperature starts to drop in the fall, mom makes soup every Saturday.


At the farmers’ market last week I bought my first cabbage of the season. At first I did a double take to make sure it was really there, and to be sure, there she was, nestled between the broccoli and kale. I checked them all out and selected a medium head, as I immediately knew that I was going to make CABBAGE SOUP.


When I was growing up I will admit that when my mom made meals that involved cabbage, I was less than enthusiastic. But I guess that something she did must have worked because now I definitely appreciate this cruciferous¬†vegetable in many forms. Besides its vibrant flavor it is loaded with health benefits. My favorite way to prepare it is with a rich broth and some turkey sausage. Admittedly, I am a proteinavore…


My recipe is simple, hearty, with a “home-cooked” feel. It’s great with some sharp white cheddar and a tall glass of milk… or beer. I think my mom would be proud.


2 cloves garlic

1 onion

Add; cook and stir until sausage is no longer pink. Drain.

1 lb. sweet italian sausage, uncased

1 pkg. turkey smoked sausage, cut into small slices


1 head cabbage, chopped

1 c. green beans

1/2 c. split peas20171024_164207.jpg

2 c. tomatoes, or 1 can diced tomatoes

4 red potatoes, cubed

64 oz. beef broth

2 c. water

1/8 tsp. cayenne

black pepper

1 tsp. paprika

** optional ** 2 T. bacon pieces

Bring to boil, then reduce heat and simmer until cabbage is tender and potatoes are done.

Share generously with your family so they feel the love. 



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