A thick, hearty and spicy cabbage soup that gets extra kick from cajun andouille sausage. It’s so hearty and filling, I consider it a main course.
This hearty and spicy cabbage soup is such a lovely way to keep warm on a cold winter night! It is rich, very flavorful, and the spicy sausage turns it into a complete meal.
It’s also a very easy recipe. I use pre-shredded coleslaw in this recipe because I’m lazy. But you could certainly chop your own cabbage, it’s easy enough to do. And needless to say, you can use any sausage you like in this cabbage soup. Certainly, pick a mild sausage if you don’t like your food spicy.
How to serve this spicy cabbage soup?
This soup is a complete meal. It’s very filling! So there’s really no need to serve anything with it. Although you can certainly serve it to six as a first course if you’d like.
Is this spicy cabbage soup healthy?
Cabbage is very healthy, as are onions and tomatoes. However, processed meats are unhealthy. I do use a small amount of sausage in this recipe, and I use a supposedly healthier brand. But if you prefer, you can use 1 lb. of ground beef instead, browning it together with the onion. Another option is to make tiny meatballs and add them to the soup.
While this is not exactly a low carb soup, I do make it often. These are good, slow-absorbing carbs, and for me personally, this cabbage soup does not raise my blood sugar. However, if you’re on a keto diet or must eat very low carb, this soup is probably not the best choice for you. Perhaps you could try this wonderful egg drop soup instead.
What about leftovers?
If you have leftovers, they keep very well for 3-4 days in the fridge. In fact, the soup gets even more flavorful the second day. I gently reheat bowls of it, covered, in the microwave.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 6 oz spicy andouille sausage, thinly sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon dried coriander
- 1/4 teaspoon ground cumin
- 2 (10 oz) packages) coleslaw
- 1 (14 oz) can unsalted diced tomatoes, undrained
- 1/4 teaspoon freshly ground black pepper
- 1 quart beef stock
- Heat a large saucepan over medium-high heat, about 2 minutes. Add the oil and the onion. Cook until tender, stirring often, about 5 minutes.
- Add the sausage. Cook until lightly browned, 3 minutes.
- Add the garlic, coriander and cumin. Cook, stirring, 30 seconds.
- Add the coleslaw, in batches if necessary. Stir-fry 5 minutes or until just tender.
- Stir in the tomatoes, black pepper and beef stock. Bring to a boil over high heat, then reduce heat to medium-low and simmer, covered, for 10 minutes.