The quest continues in this warming and hearty soup. I am not much for cooking dishes that take forever to make, since time is a precious commodity when you are the cook, gardener, driver and maid….not to mention working a full 40 hours and week and taking care of my girls too. Simple and quick are my friends! The addition of the Polish sausage to this dish really made a big impact. We tried to go vegetarian, but it was really bland. I am sure some creative vegetarian cooks out there could find some herbs or spices to add more flavor. It is a gluten free dish.
Ingredients:
1 head of cabbage
5 potatoes. We happened to have Russets on hand
1 small onion
Half pound of baby carrots
1 package of precooked Polish sausage
1 large can of chicken broth. The biggest one you can find.
1 teaspoon of fresh thyme
1 Tbsp. olive oil
Salt and Pepper to taste
Step One:
Fill stock pot with the chicken broth and water till about half full.
Step Two:
Wash and cut up the cabbage into medium sized cubes. Little did I know ours was an apartment complex for a scary amount of pincer bugs!
Wash and cut up the potatoes into medium sized cubes.
Peel and cut up the onion into small pieces.
Add all of the veggies to the stock pot including the baby carrots.
Let it come to a simmering boil and cook till the potatoes are tender.
Step Three:
Heat a tablespoon of olive oil in a skillet and add the onions and saute till almost opaque. Toss in a teaspoon of fresh thyme.
Step Four:
Slice the Polish sausage and add to the veggies and broth. Simmer till hot. Add salt and pepper to taste. I like to add mine when I serve it to use less sodium, but get the biggest flavor impact.
The garden ingredients used in this dish were the fresh cabbage and thyme.
