polish cabbage soup

Cabbage is a satisfying vegetable that we Type II diabetics consider a staple, like carrots and onions, which we buy almost weekly. It is considered by many to be a poor man’s vegetable, and thus there are bazillions of recipes from around the world for cabbage soups. The one here was formulated after consulting many such recipes on the internet, with my adaptations.

It is not a soup for cabbage-soup-diet aficionados, because it is a heartier soup than the fad fare famed for weight loss. This one is for a cold wintry dinner, when a hot wholesome, healthy, soothing, soul-warming pottage is needed to quell the evening chill creeping into the bones. The green chile used instead of the usual bell pepper gives the dish an extra zing.

Pair it with crusty loaf and it is a masterpiece.

  • 1 oz cooking oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 (4-oz) can green chile, diced
  • 1 carrot, diced
  • 3 stalks celery, diced
  • 1 (16-oz) can diced tomatoes
  • 2 cups chicken stock
  • 1 can beer
  • 1 tsp <salt>
  • ¼ tsp fresh ground black pepper
  • 1 bay leaf
  • 1/8 tsp ground cayenne chile
  • 1 tsp celery seed
  • 1 potato, diced
  • 1 head cabbage, chopped
  • 1 lb turkey low-fat Polish sausage, diced ½”

In a large stock pot, cook onion, bell pepper, carrot, and celery in the oil until browned. Add the remainder of the ingredients, bring to simmer, and let simmer for about 20 minutes. Correct the seasonings. Serve with crusty French or sourdough bread.