Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 c. Julienned yellow onions
- 2 lb White cabbage shredded
- 2 lb Red cabbage shredded
- 1 lb Lamb sausage link cut 1" pcs
- 2 Tbsp. Chopped garlic
- 2 x Bay leaves
- 2 Tbsp. Creole mustard
- 1 lb Red skinned potatoes cut 1/2" slices
- 2 quart Chicken stock
- 1/4 c. Minced fresh basil Salt to taste Freshly-grnd black pepper to taste Minced chives for garnish
- 1 loaf Crusty bread
Direcciones
- In a large sauce pot, heat the extra virgin olive oil. When the oil is warm, saute/fry the onions and cabbage for about 10 min, or possibly till the onions are golden brown and the cabbage is wilted. Season with salt and pepper. Add in the sausage, garlic, bay leaves, and mustard. Saute/fry for 2 min. Add in the potatoes and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Stir in the basil. Simmer the soup for 30 min or possibly till the potatoes are tender. Remove the bay leaves. Adjust the seasonings if needed.
- Ladle the soup into a shallow bowl and garnish with minced chives. Serve with the crusty bread.
- This recipe yields 6 to 8 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 692g | |
| Recipe makes 6 servings | |
| Calories 201 | |
| Calories from Fat 48 | 24% |
| Total Fat 5.42g | 7% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 606mg | 25% |
| Potassium 1094mg | 31% |
| Total Carbs 32.88g | 9% |
| Dietary Fiber 9.6g | 32% |
| Sugars 10.6g | 7% |
| Protein 8.58g | 14% |
