Yesterday, we came home from church, put both girls down for a nap, and spent time with my sweet husband preparing, cooking, and enjoying this soup together. It was so nice to enjoy some uninterrupted time together cooking in our kitchen with each other. It was a fun reminder to us of why we started this blog, and how creating a new dish together can make it taste even yummier!

Here’s the scoop:

Ingredients:

4 tbsp olive oil
2 garlic cloves, chopped
2 large onions, chopped
2 large leeks, chopped
4 tbsp cornstarch
8 cups chicken broth
1.5 lb potatoes, skinned + diced
1 lb ground sausage
2 cups red cabbage, chopped
1 cup cream
Salt and pepper
Ground paprika to garnish

Directions:

1. Heat the oil in a large sauce pan, and add the garlic and the onion. Cook over medium heat, stirring, for a few minutes until they have softened, then add the leek and continue to cook for another 3 or so minutes.

2. In a bowl, mix the cornstarch with enough of the chicken broth to make a smooth paste, then stir it into the pan. Stir and cook for a few minutes then add the rest of the chicken broth, and then add the potatoes and cooked ground sausage. Add some salt and pepper, and bring to a boil, and then lower and put on simmer for 25-30 minutes.

3. Add the red cabbage and cook for about 10 minutes, then stir in the cream and cook for another 5 minutes. Remove from the heat and serve it up! Top with paprika and some bread for dipping if you’d like!

red cabbage and sausae soup