The balsamic vinegar makes this Sausage and Cabbage Soup extra delicious, and this tasty soup is going to be a hit on a cold winter night! And this recipe makes a big pot of soup, so it’s perfect for Weekend Food Prep.
I recently talked about how I’m updating some of my older recipes to create lower-carb versions. And this Sausage and Cabbage Soup is a low-carb version of a favorite soup that had lentils; I used cauliflower rice to replace them for the lower-carb soup! And Kara and I both thought the new soup recipe was so tasty! (If anyone was a fan of the original Lentil, Sausage, and Cabbage Soup, you can follow that link and see the printer-friendly version back in the archives.)
This is a stovetop soup recipe that makes a big pot of soup, and it freezes especially well so I hope you’ll consider making the full amount. But if that’s too much soup for you, just cut the recipe in half. You can still use the full amount of sausage or freeze half the sausage for another time, whichever you prefer. We gobbled this up on a day when we had a few different recipes to test, and loved it with a little freshly-grated Parmesan cheese sprinkled on at the table.
This is a stovetop soup recipe that makes a big pot of soup, and it freezes especially well so I hope you’ll consider making the full amount. But if that’s too much soup for you, just cut the recipe in half. You can still use the full amount of sausage or freeze half the sausage for another time, whichever you prefer. We gobbled this up on a day when we had a few different recipes to test, and loved it with a little freshly-grated Parmesan cheese sprinkled on at the table.
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