Cabbage is an underrated vegetable. It is delicious, bringing a certain sweetness to recipes. It is very healthy to eat, being high in vitamins C & K while improving digestion and reducing inflammation. It is commonly used in dishes from all over the world. This recipe varies from the other cabbage soup by having a German flavor profile. It’s easy to make and it disappears fast! We made this the day before and let it set overnight in the fridge before reheating it the next day.
Browning the onion and wilting the cabbage, after browning the kielbasa.
1 bottle of dark beer (an Amberbock if you can find it)
5 cups chicken stock
3 Tbsp apple cider vinegar
Parsley for garnish
Instructions
In the bottom of your stock pot brown the sausage in some oil; this will have to be done in 2 batches. We want it to burn a little onto the bottom of the pot, this will add flavor and will deglaze off the bottom when we add the beer and stock. Remove to a paper towel covered plate when done.
After the sausage is done and removed, and add the onions and cook until brown and soft.
Add the garlic and cook until fragrant.
Add the beer and a cup of the broth and deglaze the bottom of the pot.
Add half the cabbage and cook until wilted, then add the other half and cook until wilted. This will make room for everything else.
Add the sausage back, the potatoes, the seasonings and the rest of the broth.
Simmer for ~40 minutes.
For the best flavor, turn off the heat and let sit for 2-4 hours and then reheat to serve.
Add the cider vinegar & parsley just before serving.
