Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Portuguese Sausage & Cabbage Soup

A nice flavorful Portuguese Sausage and Cabbage Soup that can be served as a starter dish or as a meal.

Rating   View Rating(1)
Already Voted! | 2 people have saved this recipe

Print   Add to Printer180 Times Printed

Prep Time: 5 | Cook Time: 20-25 | Ready In: 25-30
Ingredients: Print   Add to cart
US Metric
  • 1 small can tomato sauce
  • 12 ounces Portuguese Sausage or Polish sausage, sliced 1/4 inch thick
  • 1 onion (6 oz.), peeled and chopped
  • 1 large clove garlic, peeled and minced
  • 5 cups fat-skimmed chicken broth
  • 1 bottle (12 oz.) wheat beer (hefeweizen)
  • 1 pound thin-skinned potatoes, scrubbed and quartered
  • 1 1/2 quarts finely shredded cabbage (8 to 12 oz.; see notes)
  • 1 cup sliced carrots (1/4 in. thick; see notes)
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon peppercorns
  • 2 tablespoons chopped parsley
  • Whole-grain mustard


Order The New Portuguese Table Cookbook


Cooking Process:


1. In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.

2. Add onion and garlic to pan; stir often until limp, 3 minutes.

3. Increase heat to high. Add broth, beer, tomato sauce, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped.

4. Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add


User Reviewsview all rating
Reviewed on: Apr 27, 2018 By
Delicious recipe! My family loved it.