Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator.  And since the Corned Beef dinner is a once a year occasion at our house, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor.  Along with the cabbage, I made this soup with ingredients from my pantry.  I had diced tomatoes, beef stock and bouillon, carrots, celery and onions.  Also, the last container of frozen turkey stock from last Thanksgiving, about 2 cups.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage?  Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

The Lazy Gastronome

 

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Ingredients:

Preparation:

Use a 4 quart soup pot or Dutch oven.  Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot.  Cook for 5 minutes, stirring frequently.  Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed.  Soup is done when the cabbage is tender.  Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself!  Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand.  A quick search of the freezer and I found some gluten free Linguica sausage.  Wow, what a happy accident!  This was an incredibly flavorful soup with some nice heat from the sausage.  I’ll make it this way from now on!

 

 

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