German Cabbage and Potato Soup

A family friend made this comforting soup when my Grandma passed, and I have continued to make it every Fall. For a vegetarian option, I’ve subbed vegetable broth for chicken broth and cooked the sausage on the side (for the meat eaters). Try it, share it, and nurture yourself with this earthy soup!

GERMAN CABBAGE AND POTATO SOUP

INGREDIENTS

1 Tbl. butter

3 cups purchased coleslaw blend

1 medium onion, chopped

1 stalk celery, sliced

½ tsp. Caraway seed

12 oz. precooked kielbasa sausage, quartered lengthwise and cut into ½-inch slices (I usually use turkey sausage)

3 cups frozen southern-style hashbrown potatoes

2 (14 ½ oz.) cans chicken broth

DIRECTIONS

Melt butter in a dutch oven over medium heat. 

Add coleslaw, onions, celery, and caraway seed.

Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. 

Add remaining ingredients; mix well

Bring to a boil. Reduce heat, cover and simmer for 5 to 10 minutes or until potatoes are tender and soup is thoroughly heated, stirring occasionally.