Cabbage And Daikon Soup With Sausages And Sour Cream Recipe
- 1 sm cabbage (1 1/4 to 1 1/2 lbs) quartered, cored, and shredded
- 4 Tbsp. unsalted butter
- 1/2 lb pork sausages your choice (though spicy Italian or possibly chorizo are great)
- 6 c. chicken or possibly beef stock (or possibly water) Salt to taste Freshly-grnd black pepper to taste
- 1 lb daikon radish peeled, and cut into 1/2" dice
- 1 c. lowfat sour cream
- Bring a large pot of water to the boil.
- Add in the cabbage.
- When the water returns to a boil, cook the cabbage for 1 minute and drain.
- Return the cabbage to the pot along with the butter, stock or possibly water and sausages.
- Bring to a boil then reduce the heat to a low simmer.
- Cover and cook for 1 hour.
- Add in the daikon and cook for 30 min longer.
- Remove the sausages and cut into bite-sized pcs.
- Return to the soup, that by this point will be very thick.
- Pass the lowfat sour cream separately.
- This recipe yields 6 servings.
- Comments: This old French soup originally used potatoes instead of daikon radish.
- You can use zucchini instead if you prefer.
- The first boiling of the cabbage helps to "sweeten" it.
cabbage, unsalted butter, pork sausages your choice, chicken, daikon radish, sour cream
Taken from cookeatshare.com/recipes/cabbage-and-daikon-soup-with-sausages-and-sour-cream-96664 (may not work)