Cabbage Soup


Yield: 4 servings

  • 1 tablespoon olive oil
  • 6 oz spicy andouille sausage, thinly sliced
  • 1 large onion, chopped (13 oz)
  • 1 tablespoon minced garlic
  • ½ teaspoon dried coriander
  • ¼ teaspoon ground cumin
  • 2 (10 oz) packages coleslaw
  • 1 (14 oz) can unsalted diced tomatoes, undrained
  • ¼ teaspoon freshly ground black pepper
  • 1 quart beef stock



  1. Heat a large saucepan over medium-high heat, about 2 minutes. Add the oil and the onion. Cook until tender, stirring often, about 5 minutes.
  2. Add the sausages. Cook until lightly browned, 3 minutes.
  3. Add the garlic, coriander and cumin. Cook, stirring, 30 seconds.
  4. Add the coleslaw, in batches if necessary. Stir-fry 5 minutes or until just tender.
  5. Stir in the tomatoes, black pepper and beef stock. Bring to a boil over high heat, then reduce heat to medium-low and simmer, covered, for 10 minutes. Taste to see if the soup needs more salt or pepper, then ladle into individual bowls and serve.


Nutrition Per Serving

Calories: 232
Fat: 9g
Carbohydrates: 23g
Sugar: 5g
Sodium: 953mg
Fiber: 6g
Protein: 13g

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