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Red Cabbage and Sausage Soup

January 4, 2017


  • 1 cup black-eyed peas, uncooked (or 2 cups cooked)
  • 1 bay leaf (if using uncooked peas)
  • Salt and Pepper, to taste
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 2 leeks, chopped
  • 2 tablespoons cornstarch
  • 6 cups vegetable stock, divided
  • 1 pound red potatoes, cut into 1/2-inch pieces
  • 1/2 pound pork sausages, cooked then sliced into 1/2-inch pieces
  • 1/2 pound red cabbage, shredded
  • 1/2 cup heavy cream
  • Smoked paprika, to garnish


  1. If starting from uncooked black-eyed peas: Soak peas overnight in a large bowl of water. Drain water and transfer peas to a pot. Cover with at least 1 inch of water. Add bay leaf and a healthy dose of salt and cook for 30 to 40 minutes, until peas are tender and soft. Drain and set aside. If using cooked black-eyed peas: Rinse peas, then drain and set aside.
  1. Heat olive oil in a large Dutch oven. Add garlic and leeks and cook for 3 to 4 minutes, stirring often.
  2. In a small bowl, combine cornstarch and 1/4 cup stock. Whisk until cornstarch dissolves. Pour cornstarch mixture into Dutch oven and cook for 1 to 2 minutes over medium heat. Add remaining 5 3/4 cups stock, potatoes, and sausage. Season with salt and pepper, bring to a boil, then lower heat and simmer for 20 minutes uncovered.
  3. Add cabbage and black-eyed peas to pot and cook for an additional 10 minutes. Stir in cream and cook for 4 to 5 minutes more. Remove from heat, ladle into bowls, and top with smoked paprika to serve.

From → Recipes, Soups

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