One of my favorite holidays of the year is Saint Patrick’s Day. Sure I’m extremely Irish, but that’s not the only reason I love this holiday. The main reason is that I absolutely love cabbage! I would pretty much eat cabbage at every meal if I could get away with it. Some years I’ll go absolutely berserk and buy way too much cabbage. I could make more corned beef and cabbage but why not switch it up?
I began looking for different cabbage recipes and came upon this cabbage sausage soup recipe. I thought that was a perfect combination because the idea of cabbage lends itself to soup perfectly in my mind and what better ingredient to mix it with than sausage? The smokey chewy taste and consistency goes perfect together.
The recipe turned out great the first time I made it and I kept it as a Saint Patrick’s Day day after tradition ever since. I just take all the extra cabbage and now I have a new tradition.
- 4 cups low fat, low sodium chicken broth.
- 1 medium head of cabbage, chopped.
- 2 medium onions, chopped.
- 1/2 lb fully cooked smoked turkey sausage, halved lengthwise and sliced.
- 1/2 cup all purpose flour.
- 1/4 tsp black pepper.
- 1 cup skim milk.
- Conbine chicken broth, cabbage, onions and sausage in the slow cooker.
- Cover and cook on high for 5-6 hours or until cabbage is tender.
- Mix flour and black pepper in a bowl.
- Gradually add milk, stirring until smooth.
- Gradually stir into hot soup.
- Cook, stirring occasionally for about 15 minutes, until soup is thickened.