Recipe by Acountkel
Found this in a Taste of Home Magazine Oct/Nov 2004 Issue My family loves this dish, especially in the winter time. Great comfort food
Top Review by safoga
I made this last night with only two small changes: cilantro instead of parsley (because I prefer the taste), and used 1/2 tbsp white sugar instead of brown (because I didn't have any). However, it didn't turn out too well. I don't know if I just had extra sweet cabbage and/or tomatoes, but I felt that this ended up being way too sweet for a soup, at least for my taste. I also thought it could use more beans and possibly some broth because it turned out to have more of a goulash texture (really chunky) instead of a soup or stew.
- 1 lb bulk sausage
- 1 cup of chopped onion
- 1 (28 ounce) can diced tomatoes (undrained)
- 1 (15 1/2 ounce) can great northern beans (rinsed and drained)
- 1 cup of sliced carrot
- 2 cups of chopped cabbage
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon pepper
- 2 tablespoons of minced fresh parsley
Directions See How It's Made
- In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Drain.
- Add the next 11 ingredients. Bring to boil.
- Reduce heat, co er and simmer 50-60 minutes or until vegies are tender.
- Stir in parsley.
- Cook 5 minutes longer.