Monday, November 14, 2016

Tonight's Dinner

Cabbage and Sausage Soup


2 Tablespoons olive oil
1 Tablespoon light butter
2 teaspoons ground coriander
2 teaspoons ground cumin
1 cup chopped onion
1 carrot chopped
1 celery stalk, chopped
3-4 medium potatoes, chopped
4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
1 15-ounce can low-sodium chopped tomatoes
1 lb turkey sausage, cooked
3 quarts low sodium chicken stock


Sauté raw vegetables and spices. Microwave with olive oil and butter in a very large microwave pot. Cook until the onions have softened, about 5-10 minutes.

Add cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine. Add the sausage, stir to combine.

Add chicken stock to the pot. Microwave 60-70 minutes until cabbage and potatoes are cooked.

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