Red Cabbage Soup with Sausage

I made this soup a couple of days ago, and it has become one of my favorites. It is creamy and comforting, especially when it is cold outside. I used spicy Italian sausage to give the soup a little heat, but any skinless sausage will work. If you are vegetarian, oyster mushrooms would be a tasty substitute!

Red Cabbage Soup with Sausage


  • 2 tablespoon olive oil
  • 1 garlic clove, chopped
  • 1 large onion, chopped
  • 1 large leek, sliced
  • 2 tablespoon constarch
  • 4 cups vegetable stock
  • 1 pound potatoes, sliced
  • 7 oz skinless sausages, sliced
  • 5 1/2 oz red cabbage, chopped
  • 7 oz canned black-eyed peas, drained
  • 1/2 cup heavy cream
  • salt and pepper
  • ground paprika, to garnish


  1. Heat oil in a large pan. Add the garlic and onion and cook over medium heat, stirring for three minutes, until slightly softened. Add leek and cook for another three minutes, stirring.
  2. In a bowl, mix cornstarch with enough stock to make a smooth paste, then stir into the pan. Cook, stirring, for two minutes. Stir in remaining stock, then add the potatoes and sausages.
  3. Season with salt and pepper. Bring to a boil, then lower heat and simmer for 25 minutes.
  4. Add the red cabbage and black-eyed peas and cook for ten minutes, then stir in the cream and cook for another five minutes.
  5. Remove from heat and ladle into serving bowls. Garnish with ground paprika and serve immediately.

Makes approximately 4 servings.


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