I have long felt that March is the worst month for eating seasonally. As citrus is waning and the winter squash is beginning to lose it’s luster, I’m ready to start seeing signs for fresh local asparagus, and I’m dreaming of picking strawberries at our CSA. In February and March I allow my family to break into the canned goods I squirreled away over the summer. Salsa, apple sauce, peaches, jams… All reminders of the summer. Also, thank goodness for my winter crop share! Every other Tuesday I get some FRESH (in March) produce, grown just down the street in a greenhouse. Right now it’s all about leafy greens and root vegetables, so today I bring you this recipe for Italian Cabbage and Celeriac Soup.
Cabbage soup is one of those things that can be totally droll or completely satisfying. I promise this recipe is the latter with savory Italian sausage and flavors of basil, garlic, and parmesan. This recipe is also low-carb, making it great for healthy weight maintenance and for people who have to count their carbohydrates. Spring is just a few weeks away, but in the meantime, warm up with a bowl of hot and satisfying cabbage soup!
Italian Cabbage and Celeriac Soup
Servings: 6
Prep Time: 10 minutes Cook Time: 30 minutes
Ingredients
- 1 lb organic Italian sausage, casings removed
- 8 C chicken broth
- 5 C roughly chopped cabbage, about 1 head
- 1 1/2 C diced yellow onion
- 1 1/2 C large diced celeriac
- 1 C large diced carrots
- 1 C large diced turnips
- 1 15 oz can chopped tomatoes
- 2 Tbsp dry basil
- 1 Tbsp minced garlic
- salt and pepper to taste
- 1/2 C grated parmesan cheese for topping
Directions
1. Remove the Italian sausage from it’s casing and brown it in a large soup pot, breaking it apart with a spoon into bite-sized pieces, over medium heat. Once cooked through and browned, spoon the sausage with a slotted spoon into a dish and set aside.
2. Dice your onion, celeriac, carrots, and turnips and add them into the pot with the drippings from the sausage. Sauté over medium heat until they begin to soften, but not brown – about 4 minutes.
3. Add the cabbage, minced garlic, and the basil into the pot, and sauté for another 3 minutes, until the cabbage begins to soften.
4. Add 8 cups of chicken broth and 1 15 oz can of tomatoes to the pot and simmer for 20 minutes or until the cabbage is tender.
5. Before serving, stir the sausage into the soup and top with some grated parmesan cheese.
- 1 lb organic Italian sausage, casings removed
- 8 C chicken broth
- 5 C roughly chopped cabbage, about 1 head
- 1½ C diced yellow onion
- 1½ C large diced celeriac
- 1 C large diced carrots
- 1 C large diced turnips
- 1 15 oz can chopped tomatoes
- 2 Tbsp dry basil
- 1 Tbsp minced garlic
- salt and pepper to taste
- ½ C grated parmesan cheese for topping
- Remove the Italian sausage from it's casing and brown it in a large soup pot, breaking it apart with a spoon into bite-sized pieces, over medium heat. Once cooked through and browned, spoon the sausage with a slotted spoon into a dish and set aside.
- Dice your onion, celeriac, carrots, and turnips and add them into the pot with the drippings from the sausage. Sauté over medium heat until they begin to soften, but not brown - about 4 minutes.
- Add the cabbage, minced garlic, and the basil into the pot, and sauté for another 3 minutes, until the cabbage begins to soften.
- Add 8 cups of chicken broth and 1 15 oz can of tomatoes to the pot and simmer for 20 minutes or until the cabbage is tender.
- Before serving, stir the sausage into the soup and top with some grated parmesan cheese.
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