We have some nice cabbage coming out of the garden again this year, and one of our favorite uses for the cabbage is this soup.
We’ve made it for years now, and I make it steadily as the cabbage ripens during the late summer/fall and freeze it. With some warm bread, it makes a comforting and hearty dinner for those cold winter months ahead.
It’s a great way to use up the cabbage harvest, and make easy future dinners too. I think the original recipe was by Jeff Smith (The Frugal Gourmet).
- 3 tablespoons olive oil
- 2 medium onions (peeled and diced)
- 3 garlic cloves (optional, peeled and crushed)
- 1 head green cabbage (cored and chopped)
- 1/2 cup flour
- 2 cups dry white wine
- 4 cups beef stock
- 4 cups water
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 10 juniper berries
- salt to taste
- ground pepper to taste
- 1 pound kielbasa or polish sausage (sliced)
- Add the olive oil to a large non-stick stock pot and heat on low. Add the onion and garlic and sauté until they turn transparent. Add the cabbage and sauté it (covered) stirring periodically until well wilted.
- Add the flour and mix well.
- Add the wine and stir until the mixture begins to thicken a bit. Add the beef stock, water, tomato paste, paprika, and juniper berries. Stir to combine well. Bring to a boil, turn down the heat, and simmer for 30 more minutes to combine the flavors.
- Add the salt, pepper, and sausage and simmer for 20 minutes to heat the sausage.
I sometimes substitute some hot paprika for part of the sweet paprika to spice things up a bit.
Don't eat the juniper berries, throw them out instead.