Sausage and Cabbage Ciorba
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 453.59 g hot Italian sausage (cut or shaped into bite-size pieces)
- 14.79 ml extra virgin olive oil
- 1419.54 ml green cabbage, shredded (approximately half a head of a medium sized cabbage)
- 1 onion, sliced
- 14.79 ml caraway seed (more or less to taste)
- 14.79 ml red pepper flakes (more or less to taste)
- 1419.54 ml chicken stock
- 118.29 ml white vinegar (more or less to taste)
- salt and pepper
directions
- Brown the sausage in the EVOO over med-high heat.
- Add the cabbage and onions. Continue to cook over med-high heat for approximately 10 minutes, or until vegetables are cooked through.
- Add the caraway seeds and pepper flakes. Add the chicken stock and bring to a boil. Simmer for 10 minutes, skimming foam from top.
- Stir in vinegar and taste.
- Add sour cream, if desired, when served.
- Note: you may also add a potatoes or noodles to make this a more substantial dish.
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Reviews
-
This is a very tasty soup, but I would encourage you to hold back on the spices until you taste - I made about 1/3 of it, but used only 1/2 tsp each of caraway and red pepper flakes. The caraway I would use in full measure, but the soup was quite spicy even with just half the measure of red pepper - perhaps my sausage was extra spicy, whatever, it's easy to add more spice, very hard to get rid of too much spice. The sour cream was a nice touch.