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Got to Be NC
Recipe by: Lisa Prince

Sausage and Cabbage Soup

You can use any combination of Italian sausage you prefer: mild, sweet or hot.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: Pork Sausage, Sweet Potato, Cabbage, Onion

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Ingredients

1/2
lb. spicy hot Italian sausage – cooked and crumbled
1/2
lb. sweet Italian sausage – cooked and crumbled
1
½ cups water
5
2/3 cups chicken broth
2
sweet potatoes, peeled and cut into ½ inch pieces
1
medium onion, peeled and chopped
2
cups cabbage, chopped
1/2
tsp. fresh thyme
1/2
tsp. dried thyme
Sage leaves (optional)

Directions

In a large Dutch oven, brown sausage, remove from pan and drain any grease. On medium-high heat add to the pot; water, broth, sweet potatoes, onion, cabbage and thyme. Simmer until potatoes are tender and cabbage is cooked. Add sausage to the pot and simmer 10 minutes. Season soup with dried thyme, salt and pepper and serve with crispy sage leaves.

Crispy Sage Leaves: Pinch off sage leaves from steam. Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds on each side. Transfer with a fork to paper towels and sprinkle generously with coarse salt.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.