Red Cabbage And Sausage Soup Recipe

Name: Red Cabbage And Sausage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup black-eyed peas, uncooked (or 2 cups cooked); 1 bay leaf (if using uncooked peas); Salt, to taste; 2 tablespoons olive oil; 4 garlic cloves, chopped; 2 leeks, chopped; 2 tablespoons cornstarch; 6 cups vegetable stock, divided; 1 pound red potatoes, cut into 1/2-inch pieces; 1/2 pound pork sausages, cooked then sliced into 1/2-inch pieces; Pepper, to taste; 1/2 pound red cabbage, shredded; 1/2 cup heavy cream; Smoked paprika, to garnish

Servings: persons

1 cup black-eyed peas, uncooked (or 2 cups cooked)
1 bay leaf (if using uncooked peas)
Salt, to taste
2 tablespoons olive oil
4 garlic cloves, chopped
2 leeks, chopped
2 tablespoons cornstarch
6 cups vegetable stock, divided
1 pound red potatoes, cut into 1/2-inch pieces
1/2 pound pork sausages, cooked then sliced into 1/2-inch pieces
Pepper, to taste
1/2 pound red cabbage, shredded
1/2 cup heavy cream
Smoked paprika, to garnish

1
If starting from uncooked black-eyed peas: Soak peas overnight in a large bowl of water. Drain water and transfer peas to a pot. Cover with at least 1 inch of water. Add bay leaf and a healthy dose of salt and cook for 30 to 40 minutes, until peas are tender and soft. Drain and set aside. If using cooked black-eyed peas: Rinse peas, then drain and set aside.
2
Heat olive oil in a large Dutch oven. Add garlic and leeks and cook for 3 to 4 minutes, stirring often.
3
In a small bowl, combine cornstarch and 1/4 cup stock. Whisk until cornstarch dissolves. Pour cornstarch mixture into Dutch oven and cook for 1 to 2 minutes over medium heat. Add remaining 5 3/4 cups stock, potatoes, and sausage. Season with salt and pepper, bring to a boil, then lower heat and simmer for 20 minutes uncovered.
4
Add cabbage and black-eyed peas to pot and cook for an additional 10 minutes. Stir in cream and cook for 4 to 5 minutes more. Remove from heat, ladle into bowls, and top with smoked paprika to serve.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup black-eyed peas, uncooked (or 2 cups cooked), 1 bay leaf (if using uncooked peas), Salt, to taste, 2 tablespoons olive oil, and more.

Yes, Red Cabbage And Sausage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Cabbage And Sausage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions