Sausage, Cabbage & Apple Soup

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 4 servings



In saucepan, heat oil over medium heat; cook sausage, stirring occasionally, until lightly browned, about 5 minutes. Transfer to plate.

In saucepan, cook onion, carrot and caraway seeds, stirring occasionally, for 5 minutes. Add cabbage; cook for 3 minutes. Pour in wine; cook for 2 minutes, scraping up browned bits. Season with salt and pepper.

Add broth, potatoes, mustard, bay leaf, thyme and reserved sausage; bring to boil. Reduce heat; cover and simmer for 10 minutes. Add apple; cook until potatoes are tender, 5 to 10 minutes. Discard bay leaf. Divide among bowls. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)

Nutritional facts PER SERVING: about

  • Calories 610
  • Total fat 36 g
  • Saturated fat 11 g
  • Cholesterol 90 mg
  • Sodium 1500 mg
  • Total carbohydrate 45 g
  • Fibre 6 g
  • Sugars 16 g
  • Protein 26 g
  • Iron 3 mg
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Sausage, Cabbage & Apple Soup