Creamy Cabbage and Bratwurst Soup

Creamy Cabbage and Bratwurst Soup

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Here’s a recipe I made last year when I had some cabbage sitting in my refrigerator. Although creamy, there is a lightness to it that seems perfect for a cool spring evening. Serve with a hard crusty bread such as my Tangy Sourdough Bread. 

Creamy Cabbage and Bratwurst Soup with Sourdough Bread

Ingredients to Make Creamy Cabbage and Bratwurst Soup

  • extra-virgin olive oil
  • butter
  • Bratwurst Sausages
  • sweet onion
  • celery
  • carrot
  • garlic clove
  • cabbage
  • Russet potato
  • chicken stock
  • dried thyme
  • kosher salt
  • freshly ground black pepper
  • Half and Half cream
  • whole milk
  • all-purpose flour
  • fresh parsley
  • fresh chives

 

Instructions for Making This Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.

Shredded Cabbage

Using a sharp knife and cutting board, slice the bratwurst. On a second cutting board mince the sweet onion and garlic. Thinly slice the celery and carrot. Chop the cabbage. Dice the Russet potato. Chop the fresh parsley and chives.

You may opt to use a food processor to slice and chop the vegetables, if desired.

Heat the extra-virgin olive oil and butter in a large Dutch oven over medium heat. Cook the sausage until browned, approximately 10 minutes.

Add in the minced sweet onion, sliced celery and carrots, and minced garlic. Saute for 5-7 minutes until tender.

Stir in the chopped cabbage and diced potatoes. Add the chicken stock. Season with dried thyme, kosher salt, and freshly ground black pepper. Bring to a boil, then cover and simmer for 10-15 minutes.

In a small bowl whisk together the whole milk and all-purpose flour for a thickening agent.

When the cabbage and potatoes are tender, add the Half and Half cream to the soup. Stir in the thickening mixture. Allow to simmer for 5-7 minutes, stirring until thickened.

Remove from heat and garnish with chopped fresh parsley and chives.

Recipe for Rustic Sourdough Baguettes

This recipe will serve 6-8 people. Serve with a hard, crusty bread such as my Tangy Sourdough Bread or Rustic Sourdough Baguettes. Or even Sourdough Rye Bread.

See more Soup Recipes Here. 

 

Recipe for Creamy Cabbage and Bratwurst Soup

Creamy Cabbage and Bratwurst Soup

I made this soup last spring when I had some extra cabbage sitting in my refrigerator. Although creamy, there is a delicious lightness to it that seems perfect for a cool spring evening.
5 from 1 vote
Print Rate
Course: Soup
Cuisine: German, Irish
Keyword: Bratwurst, Cabbage, Potatoes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Equipment

Santoku Knife
Cutting Board
Cuisinart Food Processor
Dutch Oven

Ingredients

  • 2 tablespoons Extra-virgin olive oil
  • 4 tablespoons butter
  • 16 oz Bratwurst sliced
  • 1 cup sweet onion minced
  • 2 stalks celery thinly sliced
  • 1 medium carrot peeled, and thinly sliced
  • 1 clove garlic minced
  • 4 cups cabbage chopped
  • 1 medium Russet potato diced
  • 3 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups Half and Half cream
  • 1/4 cup whole milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh chives chopped

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
    Using a sharp knife and cutting board, slice the bratwurst. On a second cutting board mince the sweet onion and garlic. Thinly slice the celery and carrot. Chop the cabbage. Dice the Russet potato.
    Chop the fresh parsley and chives.
  • Heat the extra-virgin olive oil and butter in a large Dutch oven over medium heat. Cook the sausage until browned, approximately 10 minutes.
  • Add in the minced sweet onion, sliced celery and carrots, and minced garlic. Saute for 5-7 minutes until tender.
  • Stir in the chopped cabbage and diced potatoes. Add the chicken stock. Season with dried thyme, kosher salt, and freshly ground black pepper. Bring to a boil, then cover and simmer for 10-15 minutes.
  • In a small bowl whisk together the whole milk and all-purpose flour for a thickening agent.
  • When the cabbage and potatoes are tender, add the Half and Half cream to the soup. Stir in the thickening mixture. Allow to simmer for 5-7 minutes, stirring until thickened.
  • Remove from heat and garnish with chopped fresh parsley and/or chives. Serves 6-8.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 611kcal | Carbohydrates: 27g | Protein: 19g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1342mg | Potassium: 882mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2582IU | Vitamin C: 25mg | Calcium: 190mg | Iron: 2mg
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