Bratwurst Cabbage Soup
The leaves are changing, and thoughts of heartier food are in the forecast. Oktoberfest time of year! Those cool evenings deserve a hearty soup. So, let’s drop those carb-heavy buns in that favorite bratwurst sandwich and make a bratwurst, cabbage soup. We will even throw in a splash of grainy mustard. Now pour a tall foamy one!
Onward:
Deconstructing a bratwurst sandwich not only eliminates the carb-heavy bun but introduces a warm, satisfying soup. Red cabbage has more health benefits, but green cabbage works just fine. To increase the protein content, use chicken bone broth or not. If you prefer more heat, go ahead and add more grainy mustard. Tip: For even browning, shape the bratwurst links into four flat sides by pressing before cooking.
4 servings
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 pound bratwurst links
½ cup red onion, diced
1 teaspoon garlic, minced
1 small head red cabbage, cored, chopped into bite-sized pieces (about 4 cups)
1 can (15 ounces) diced tomatoes in juice
4 cups chicken broth or chicken bone broth
1 teaspoon oregano
¼ teaspoon dill seeds
1 bay leaf
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
1 ½ teaspoon grainy mustard
1 tablespoon red wine vinegar
1 tablespoon fresh dill weed, chopped
DIRECTIONS:
Heat the oil in a large non-reactive pot over medium heat. Add the sausage. Brown each side and cook for about five minutes. Remove to a paper towel to drain. When cool, slice into rounds.
In that same pot, add the onions and cabbage sautéing until lightly browned, about five minutes. Add the tomatoes, juice, broth, oregano, dill seeds, bay leaf, salt, and pepper. Bring to a boil and reduce to a simmer. Simmer for fifteen minutes, until the flavors marry. Add the mustard and vinegar. Taste, Think, Transform with salt, mustard, and/or vinegar.
Add the bratwurst slices to the soup. Serve hot with a dill weed garnish.
Bratwurst Cabbage Soup
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 pound bratwurst links
- ½ cup red onion, diced
- 1 teaspoon garlic, minced
- 1 small head red cabbage, cored, chopped into bite-sized pieces (about 4 cups)
- 1 can (15 ounces) diced tomatoes in juice
- 4 cups chicken broth or chicken bone broth
- 1 teaspoon oregano
- ¼ teaspoon dill seeds
- 1 bay leaf
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 ½ teaspoon grainy mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh dill weed, chopped
Instructions:
- Heat the oil in a large non-reactive pot over medium heat. Add the sausage. Brown each side and cook for about five minutes. Remove to a paper towel to drain. When cool, slice into rounds.
- In that same pot, add the onions and cabbage sautéing until lightly browned, about five minutes. Add the tomatoes, juice, broth, oregano, dill seeds, bay leaf, salt, and pepper. Bring to a boil and reduce to a simmer. Simmer for fifteen minutes, until the flavors marry. Add the mustard and vinegar. Taste, Think, Transform with salt, mustard, and/or vinegar.
- Add the bratwurst slices to the soup. Serve hot with a dill weed garnish.
Calories
563.47Fat (grams)
40.53Sat. Fat (grams)
12.34Carbs (grams)
26.35Fiber (grams)
5.22Net carbs
21.12Sugar (grams)
14.78Protein (grams)
28.24Sodium (milligrams)
2114.72Cholesterol (grams)
86.42