French Cabbage Soup from Door County, WI

PanNan's Note:

This recipe is a popular soup served at the Summer Kitchen near Ephraim, WI. It is thick and delicious. I've modified it somewhat by adding the thyme and pepper for even more flavor. It freezes very well.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Yield: 4 quarts

• 6 tablespoons butter
• 1/2 cup flour
• 1 cup onion, diced
• 1 cup carrot, diced
• 2 tablespoons butter
• 2 quarts chicken broth
• 1/4 lb Polish sausage, diced
• 1 cup potato, raw,peeled and diced
• 1 head chopped cabbage (about 1 lb)
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• salt and pepper

Directions:

1. Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
2. Avoid browning.
3. Set aside.
4. Melt 2 tbsp butter in a stock pot, or Dutch oven.
5. Add diced onions and carrots.
6. Saute until tender.
7. Add chicken broth, diced polish sausage, diced potatoes and chopped cabbage to the pot.
8. Stir and simmer for 20 minutes.
9. Add white roux, thyme, salt and pepper to the pot.
10. Stir until smooth.
11. Simmer for 20 minutes.

Reviews

[Indiana Debbie]

This soup is really good. I used sausage flavored with basil and garlic and almost 2 pounds of cabbage. There was plenty of broth. I will definately make this again. Thanks for a great recipe.

[SandwichQueen]

This was simply divine. Really reminded me of corned beef and cabbage, one of my favorites. I changed the recipe a bit, added ham instead of polish sausage. I also cut the first direction, sauteing the onion and carrot then stirring in some extra olive oil and the flour and cooking just a minute then slowly added the broth and simmered about 40 minutes, stirring. Will definitely make again.

[earlybird255]

This was so wonderful! I didn't have any sausage so we had vegetarian soup and it was still fantastic. Thanks for a great recipe!