The Best Potato-Sausage-Cabbage Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My mom has cooked this as long as I can remember- I don't know where the recipe started. She sent me to college with the recipe and after 15 years I've not been able to top it. Recipe requests come after every serving. It is even better the second day, but it normally doesn't last that long in our house! A perfect comfort food! Ingredients:
1 lb roll bob evans sausage |
2 celery ribs |
1/3 head cabbage |
1 onion |
7 cups water (see note below!) |
2 tablespoons chicken bouillon |
1 (2 lb) bag of square cut hash browns |
1/4 cup milk |
1/2 cup sour cream |
2 tablespoons all-purpose flour |
Directions:
1. Brown the sausage in a large skillet.
2. Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
3. Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
4. Transfer the cooked sausage and cabbage mixture to a large soup kettle.
5. Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
6. Mix the milk, sour cream and flour in a small bowl until smooth.
7. Add the milk mixture to the soup and simmer 10 more minutes.
8. **My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!
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