Pub-Style Cabbage Soup

ClareVH's Note:

There are many cabbage soup recipes posted, but I did not see one quite like this. I adapted this recipe from a recipe in the Los Angeles Times. It was a recipe request for the Lyon's English Grill Cabbage Soup. Since I changed the recipe a little, I changed the name a little :).

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 lb bulk pork sausage
• 1 onion, sliced
• 2 cups chicken broth or 2 cups beef broth
• 3 cups cocktail vegetable juice (v8)
• 1 (11 ounce) can cream of tomato soup
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 5 -6 cups shredded cabbage
• salt and pepper

Directions:

1. Crumble sausage into a large pot and cook over medium-high heat until browned.
2. Add onion and cook just until translucent.
3. Remove excess fat if you don't want it.
4. Add remaning ingredients and bring to a boil.
5. Cover and simmer until cabbage is very tender, about 20 to 30 minutes.

Reviews

[em...]

This was great!!! The next time I make it...I will use the spicy sausage...I added allspice and carrots and celery. If I wasn't watching carbs...rice would definitely make it taste like "stuffed cabbage" thanx for sharing

[Koz]

I made this soup today and have to say it's terrific! I used Jimmy Dean brand hot pork sausage and beef broth and everything according to recipe. The hot sausage gives it a little nip. Good enough to recommend to Mom.

[Michelle S.]

When DH tells me something with cabbage in it is fantastic...watch out! That is exactly what he did! This soup is quick and easy. I used a medium hot pork sausage and chicken broth. When this was almost done simmering I added (horrors!) some minute rice to the mixture and it reminded me of an unstuffed cabbage roll soup. This is going to be a favorite in our house this winter!