Cabbage Sausage and Potato Soup
This Cabbage Sausage and Potato Soup features homemade low-sodium Italian sausage, making it a flavorful and kidney-friendly option. Packed with hearty vegetables and spices, it's a comforting meal that’s easy to prepare and perfect for a renal diet.
- Prep Time: 10 minutes
- Refrigerate: 24 hours
- Cook Time: 30 minutes
- Total Time: 24 hours 40 minutes
- Yield: 4
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Low Salt
Ingredients
Sausage:
1/2 pound lean ground hamburger meat
1/2 tsp fennel seed, crushed
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp ground sage
1/2 tsp dried basil
1/2 tsp dried thyme
Soup:
1 tbsp canola oil
3 tbsp minced garlic
1 cup white onion, diced
1 cup diced potato, peeled
4 cups low sodium vegetable broth
1/2 tsp ground black pepper
5 cups green cabbage, chopped into 1-2 inch pieces
Instructions
Make sausage (24 hours before soup)
1. Crush fennel in a bag or bowl.
2. Add spices to bowl and mix together well.
3. Add ground beef to spice mixture and combine well, either with a handheld mixer or your hands.
4. Refrigerate for 24 hours to let the spices blend and flavor the meat.
Make Soup
5. Add canola oil to a large pot on medium heat. When oil is hot, add sausage and cook for 4-5 minutes until cooked throughout.
6. Add the garlic and onion, and saute until onions are translucent on medium heat, 5-8 minutes
7. Add the potatoes, vegetable broth and ground pepper. Bring to a low boil and cook for 15-20 minutes uncovered.
8. When the potatoes are starting to soften, add the cabbage and stir to wilt the cabbage. Let it soften for 5-8 minutes.
9. Serve and enjoy. Each serving is about 1 1/4 cups
Makes 4 servings
Notes
Make the sausage 24 hours ahead of time, it needs time to really blend together with the spices. And store the soup after eating if there are any leftovers.
Find it online: https://www.renaldiethq.com/cabbage-sausage-and-potato-soup/
