Ingredients
- 2 tablespoons olive oil
- 2 cups julienned yellow onions
- 2 pounds white cabbage, shredded
- 2 pounds red cabbage, shredded
- 1 pound lamb sausage link, cut into 1-inch pieces
- 2 tablespoons minced garlic
- 2 bay leaves
- 2 tablespoons Creole mustard
- 1 pound red skinned potatoes, cut into 1/2-inch slices
- 2 quarts chicken stock
- 1/4 cup chopped fresh basil
- Salt and pepper
- Loaf of crusty bread
Directions
In a large sauce pot, heat the olive oil. When the oil is hot, saute the onions and cabbage for about 10 minutes, or until the onions are golden and the cabbage is wilted. Season with salt and pepper. Add the sausage, garlic, bay leaves, and mustard. Saute for 2 minutes. Add the potatoes and chicken stock. Bring the liquid up to a boil and reduce to a simmer. Stir in the basil. Simmer the soup for 30 minutes or until the potatoes are tender. Remove the bay leaves. Adjust the seasonings if needed. Ladle the soup into a shallow bowl and garnish with chopped chives. Serve with the crusty bread.
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By dmus
Hamilton, NJ
on November 05, 2010
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Did not like this recipe at all. I was surprised since I love cabbage and lamb. There was way too much cabbage for my liking. And, the flavors did not mesh well. I couldn't find lamb sausage so I used lamb cubes. I have never disliked a recipe from this website before until this one. My entire family did not like it so we dumped it in the garbage after all of the work it took to prepare. Very disappointed.
By chatnoir67
Portland, OR
on October 18, 2009
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I confess that I did not stick to the recipe and I rarely measure ingredients, but this was delicious and super easy. I used only green cabbage and much less than is called for in the recipe, I substituted the lamb sausage for ground lamb, and I didn't add the full 2 quarts of stock because I used less cabbage...and I found I kept adding a little more mustard here and there because it gave it such a wonderful flavor. The result, I'm sure, was the same...deliciousness! Next time, I'll stick to the recipe to see how it was intended. The flavor of the lamb is essential, so I would suggest not substituting it for another kind of meat.
By Chef #1063770
Portland, OR
on March 24, 2008
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This stew just kept on getting better...! We loved it. If you are planning on storing leftovers in the fridge or so, beware the stew changes color as the red cabbage gives up some of it's tint.
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