MONDAY MORNING RECIPE POST - 5-INGREDIENT SLOW-COOKER CABBAGE, POTATOES AND SMOKED SAUSAGE

Happy 1st Day of June! Can't believe we are already six months into the year, can you?

Today I am starting with a comforting hot bowl of nourishment, especially as my dear other half came down with the worst cough and cold that he has had in I can’t remember when. He usually never gets sick. As I write this on Friday the 29th, he was finally able to eat something. This bowl of soup he said, felt great for what ailed him. The cold came on very fast. If we had more warning, it would have been a chicken noodle soup, but this was very welcomed. I had put it together the day before. As I look outside, the sun is shining and it feels warmer. Perhaps this is the last bowl of hot soup for a while.

Today’s recipe comes from a food blog called Cooktop Cove, contributing author Morgan Reed. You can find the original recipe at this link. It has been a while since I used the slow-cooker. It is a good thing getting started on dinner early in the day. We used the linguiça that I mentioned a few days ago. It is Gregg’s favorite Portuguese sausage, one of his nostalgia foods from childhood. I was surprised how much I enjoyed it. I had it in my head that it was very spicy but didn’t find it so. It was delicious and flavorful. You can use your favorite smoked sausage of course.

Slow-Cooker 5-Ingredient Sausage, Cabbage and Potato 

Serves 4

1 pound smoked sausage or kielbasa, sliced into 1/2-inch rounds (we used the linguiça)

1 small head green cabbage (about 2 pounds), cored and chopped into 1 to 2-inch pieces

1-1/2 pounds yellow or red potatoes, cut into 1-inch chunks (I used Yukon Baby Gold from Wegmans, so small I didn’t need to peel them or cut them into chunks, leaving them whole)

4 tablespoons unsalted butter, cut into small pieces

1-1/2 cups low-sodium chicken broth

1 teaspoon kosher salt (or to taste)

1/2 teaspoon freshly ground black pepper, plus more for serving

Layer the potatoes in the bottom of a 5 to 6 quart slow cooker. This gives them direct contact with the heat so they cook through and soften into that tender, almost creamy texture  

Scatter the chopped cabbage on top of the potatoes. Don’t worry if it seems like a lot as the cabbage will reduce in volume as it cooks.

Arrange the sliced smoked sausage over the cabbage in an even layer. As the sausage heats, its fat and seasoning will drip down and flavor the vegetables underneath, much like an old-fashioned stovetop braise.

Dot the butter pieces evenly over the sausage and vegetables. Pour the chicken broth around (not directly on top of) the layers so you don’t wash off all that surface seasoning  Sprinkle with the salt and black pepper.

Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork, and the cabbage is soft and glossy. (I checked after 6 hours and everything was cooked perfectly.) The broth should be rich and lightly buttery, with a few flecks of black pepper visible throughout.

Gently stir from the bottom to the top to mix the sausage, cabbage and potatoes without breaking them up too much. Taste and adjust seasoning with a bit more salt and pepper if needed.

Ladle into warm bowls, making sure each serving gets plenty of broth, sausage, cabbage and potatoes. Finish with an extra grind of black pepper at the table if you enjoy lots of pepper. 

I am repeating the host’s variations and tips:

For a slightly smoky, old-world flavor, add 1 teaspoon smoked paprika or 1/2 teaspoon caraway seeds along with the salt and pepper. 

If you prefer a lighter dish, you can reduce the butter to 2 tablespoons and add an extra 1/2 cup of broth. The texture will be a little less rich but still satisfying. 

To make this more vegetable-forward, stir in a couple of handfuls of shredded carrots or sliced onions under the cabbage layer - this keeps the ingredient list simple while adding natural sweetness.

For a tangier, more German-inspired version, replace 1/2 cup of the chicken broth with apple cider or add 1 to 2 tablespoons apple cider vinegar at the end of cooking.

If you are cooking for a smaller household, this recipe reheats nicely on the stovetop over low heat. Add a splash of broth or water to loosen the broth and keep everything moist. 

Leftovers also make a hearty next-day lunch spooned over rice or mashed potatoes, stretching those humble ingredients even further, just like your grandmother would have intended. 

We served with a nice crusty roll.

I added a spoonful of sour cream on the last day of eating this soup.

There were leftovers for the next couple of days and lasted through the weekend.

Here is the full address of the recipe if you prefer to copy and paste.  

https://cooktopcove.com/2026/02/27/grandma-made-this-best-a-comforting-hearty-meal-that-turns-affordable-ingredients-into-gold

Here is a similar recipe at the same website but without the potatoes.

https://cooktopcove.com/2026/03/23/my-aunt-always-serves-this-classic-comfort-food-when-the-spring-weather-is-still-biting-toss-4-simple-ingredients-into-the-pot-for-an-insta

Thanks for stopping by, have a great day and… 

MONDAY MORNING RECIPE POST - HEARTY CABBAGE SOUP WITH SAUSAGE AND POTATOES

One from my old blog today that I am thinking of making now. This is from January 2010.

I saw this recipe on a food blog called "A Smart Mouth". The link I provided no longer works after checking.

When I made it back then it was also a snow day. We woke up to a couple of inches, not nearly as bad as another snow two weeks before this one, but enough to keep me from wanting to go out, and I was in the mood to spend time in the kitchen. The aroma that wafts through the house is very welcoming. I usually get a "Wow, that smells great! What are we having for dinner?"

Today it is: 

Hearty Cabbage Soup with Sausage and Potatoes

Serves 10 to 12 people

3 tablespoons olive oil

1 large Vidalia Onion, 1/2 inch dice (5 cups)

3 large cloves garlic, minced (3 tablespoons)

1 large green cabbage, cored and chopped in 1 inch dice (18-20 cups)

2 medium Yukon Gold potatoes, washed but not peeled, 1 inch dice

1-1/2 pounds cooked Andouille or other pork sausage, cut into 1/4 inch coins

1/2 cup whole wheat flour

1/2 cup dry white wine

1 can tomato paste

8 cups chicken broth, homemade if possible or two 4-cup cartons of low sodium chicken broth)

1 tablespoon paprika

1 tablespoon sugar

1 teaspoon dried thyme

1 tablespoon rosemary (about 4 inch sprig), fresh or 1 teaspoon dried

1 teaspoon freshly ground pepper to taste

2 teaspoons sea salt

Heat a large pot or Dutch oven to medium low. Add the olive oil. Sauté sausage until it starts to brown, about 5 minutes.

A note about the sausage that was in the recipe, if you would like to use another sausage, try to find a high quality, sturdy pork sausage that has some heat, or your preferred. You can also use less sturdy or raw sausages, but you will want to handle in the following manner. 

If it is the cooked sausage cut into coins, brown it in a pan on each side for 5 minutes, set aside. 

If it is raw sausage, cook whole in a pan on medium until done in the center and browned on the outside. For cooking time, I would use the instructions on the packet, then cut into coins and set aside. 

In both cases, add the sausage 5 minutes before the soup is done to prevent it from falling apart. 

Add the onion and garlic, sauté until they begin to soften. 

Stir in the cabbage and potatoes.

Put on the lid and cook for about 5 minutes until the cabbage begins to wilt.

Making the roux: Put the tomato paste in a small bowl with 1 cup stock and whisk until smooth. Set aside.

Stir 1/2 cup flour into the vegetables. Stir it in completely until there is no trace of flour left.

Add the wine. Stir.

Add the tomato paste. Stir.

Add the broth. Stir.

Season and simmer: add the paprika, sugar, thyme, rosemary, black pepper and salt. Stir.

Bring to a boil and simmer uncovered for 20 minutes. If it is too thick for your liking, add 2 more cups of either water or broth, and return to a slow boil for 5 minutes more. 

Taste and adjust seasonings. 

The soup can be stored in the fridge for up to a week, or frozen for up to one month.

I served this soup with a crusty baguette the first time. The second time I made cheese straws which you can find here at Blue Ridge Baker's blog (link still works). They were great. Hubs decided to break his up like regular crackers and put them into the soup. They were very good that way.

We have also added a few dashes of the above hot sauce which I can get at most supermarkets. It makes it extra hot and spicy. If you use I would add it sparingly. Soup also tastes great without.

I had to smile at this old photo of our fridge. It broke down too many times, threw up its hands finally and would work no more. We bought a new fridge that would not take a magnet. I didn't know this and missed the old magnets, but it was very nice to have a new fridge.

My mother was a collector of them and so was I. Some we have picked up on our travels and some are from friends who gave us ones from theirs. I also have a few photos in frame-magnets. Now the special ones are in storage boxes, but most have been given away. 

I hope you like this old recipe. It's been a long time since I made it. The ingredients are on our shopping list now. Might change the sausage to turkey this time, or even go without any protein. We could add beans instead. I think that would be nice. I will have to swing that one by my dear other half. Most of the time our tastes are the same, other times we work around it.

Thanks for looking, have a great day and...

MONDAY MORNING RECIPE - ROASTED CABBAGE SALAD

Hubs found this recipe on Instagram. It comes from Matthew Francis. You can see his short video here.

Roasted Cabbage Salad

1 small head of green cabbage, chopped into 1-inch pieces (about 8 cups)

4 tablespoons extra-virgin olive oil, divided

1/4 teaspoon salt

2 tablespoons grated Parmesan cheese

2 tablespoons rice vinegar

1-1/2 teaspoons reduced-sodium soy sauce

1 teaspoon Dijon mustard

1 clove garlic, grated with a microplane (or chopped very finely - this is what I did)

1/4 teaspoon ground pepper, plus more for garnish

Position oven racks in top third and lower third of oven. 

Preheat to 425 degrees F. 

Toss cabbage with 2 teaspoons oil and salt in a large bowl until well coated. 

Spread in an even layer on 2 large rimmed baking sheets. 

Roast until tender and golden, about 25 minutes, rotating the pans between top and bottom racks halfway through. 

Meanwhile, whisk Parmesan, vinegar, soy sauce, mustard, garlic, pepper and the remaining 2 tablespoons of oil in a large heatproof bowl. 

(For a creamier dressing, process in a blender until creamy and smooth, about 30 seconds.)

Transfer the hot roasted cabbage to the bowl with the dressing; toss until evenly coated. 

Let stand for 15 minutes to infuse their flavors.

Garnish with additional pepper before serving, or any favorite seasoning.

Nothing was changed on this dish. We thoroughly enjoyed it. Gregg made the whole thing and it was excellent. I have left the whole address below for you too.

https://www.instagram.com/reel/DDns5qNSqku/?igsh=MmE4M2ZjY25qNXFi

Thanks for looking and I hope you all have a great week.

MONDAY MORNING RECIPE - CABBAGE AND POTATO SOUP - APPROXIMATELY 8 SERVNGS

We are definitely going through soup weather. It's going to heat up later this week but in the meantime, it’s been chillier and I wanted to make it on such a day. It comes from a food blog called 'Simply Recipes' hosted by Stephanie A. Ganz. It looked so good I put it on our rotation and we made it a couple of days ago. You can find the original recipe at this link. 

Cabbage and Potato Soup - 8 servings

1 tablespoon extra virgin olive oil

1 medium yellow onion, diced 

1 medium green cabbage, chopped (about 8 cups packed)

1 lb. Yukon gold potatoes, large dice (about 4 cups)

6 cups chicken stock or vegetable stock

(If you would like to make your own stock, Stephanie's recipe can be found here.)

Salt and pepper to taste.

(Optional: Lemon juice, olive oil and fresh herbs like dill or parsley or chives.)

In a large Dutch oven over medium, heat the olive oil and add the diced onion. Cook until the onion is translucent but not brown, 1 to 2 minutes. Add the chopped cabbage and increase the heat to medium-high. Cook the cabbage and onions, stirring occasionally to soften the cabbage and develop some golden brown color, 8 to 10 minutes.

Add the potatoes, chicken stock, salt and pepper (It's okay to use a heavy hand with the salt and pepper our host said, “because you are seasoning two very neutral vegetables, and you want to bring out their subtle flavors”.

Cover and bring to a simmer. Lower heat and cook until vegetables are tender, 20 to 30 minutes.

Taste and adjust the seasonings. You can garnish with a squeeze of lemon juice and/or a few chopped herbs.

Serve immediately.

Refrigerate leftovers for up to 5 days.

Cabbage and Potato Soup is a favorite around here. We both gave this a 10 out of 10. It was even better the second day when the flavors were more enhanced.We doubled the ingredients, except for the cabbage as it was more than enough. We don't mind eating this every day until it is finished.

I thought white beans would be a nice addition. 

My dear suggested shredded rotisserie chicken. 

Cooked diced ham could be another choice.  

I do, however, try to put meatless meals on the table and I would use vegetable broth for that. 

This has a very smooth, easy and delicious flavor. Nothing spicy added while cooking, except for the salt and pepper.

 When we sat down to eat Gregg added a little rice wine vinegar in his bowl the first night but I didn’t. I wasn’t too sure about that. The next night I was curious, so I drizzled in a couple of splashes. Much to my surprise I thought it added a nice, tasty little zing. If you want to try this I would go easy at first to make sure it is to your taste. 

I added a packet of oyster mushrooms cut into large dice. These were put into the pan at the same time as the onions. I am sure any mushroom would do. We enjoyed this addition very much.

Stephanie mentions that this would be an excellent soup to give someone who is under the weather. I agree as it is a very smooth, nourishing, mild tasting soup.

She suggested adding lemon juice, herbs like dill, parsley, or chives for a garnish. 

Another suggestion was a spoon of sour cream on the top. 

She has had this for breakfast with a poached or fried egg. 

Crusty rolls would go great but I didn’t have any and didn’t miss them.

Below are the addresses left in full, in case you want to copy and paste instead of using the link at the beginning of my recipe.

The soup recipe first.

https://www.simplyrecipes.com/4-ingredient-cabbage-and-potato-soup-recipe-8716762

Stephanie's chicken stock recipe.

 https://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/ 

That's all I can think of but if you have any questions, please put them in the comment section. I will do my best to answer.

Have a great week everyone and thanks for stopping by.

MONDAY RECIPE POST - CABBAGE AND GINGER SOUP

Hello Everyone, I am still in the recovery mode after having had a nasty bug, so have turned my comments off until I can return your visits.  I will catch up with you as soon as I can, but it will probably be a few more days.  Fortunately I had more posts already set up like this one.

Today's recipe was found at Eating Well, and I would like to thank its author, Carolyn Casner, for a very appetizing and comforting soup.  You can see the original at this link, with all tips provided.  I made it two weeks ago.

Comforting Cabbage Soup with Ginger 

6 servings and 1-1/3 cup serving size contains 118 calories.

The author states, “Cabbage turns tender and flavorful in this comforting soup. The aromatic broth is full of spices, including ginger and turmeric, making it perfect for enjoying on a cold day or keeping you hydrated if you're sick.”

For those who are taking note of such things, Carolyn also included the following.

Nutrition Profile: Dairy-Free, Egg Free, Gluten-Free, Low Carbohydrate, Nut-Free, Soy-Free, Vegan, Vegetarian.

2 tablespoons extra virgin olive oil

1 cup chopped onion

2 medium carrots, halved and sliced

4 cloves garlic, minced.

1 cup chopped onion

2 medium carrots, halved and sliced

1 tablespoon minced fresh ginger

½ teaspoon ground turmeric

½ teaspoon crushed red pepper

4 cups low-sodium vegetable broth

1 14-ounce can no-salt-added diced tomatoes, or 2 cups chopped fresh

¾ teaspoon salt

½ teaspoon ground pepper

5 cups coarsely chopped green cabbage

1 medium zucchini, diced

Chopped parsley for garnish, optional

Heat oil in a large pot over medium heat. 

Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes. 

Add garlic, ginger, turmeric and crushed red pepper. 

Cook, stirring, until fragrant, about 1 minute. 

Add broth, tomatoes and their juices, salt and pepper; bring to a boil. 

Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer. 

Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. 

(Optional): Serve sprinkled with parsley.

What did we think?  

On a cold, chilly night, it was perfect.  

A slice of crusty bread would be lovely to serve up with this soup, or a favorite roll.  

I would make the soup any time but it would be very wholesome, comforting and nourishing if you had anyone feeling under the weather.  It sounds like it has similar benefits as good old-fashioned chicken soup, but without the protein. (Added note 3/25/23: little did we know Gregg and I would welcome this so soon.)

Instead of zucchini, frozen peas would make a nice substitute.  You can swap with your favorite veggies.

I could have probably chopped the parsley up a little finer but I like the taste of it so no problem, just for aesthetics sake I suppose.

We wanted a meatless meal but adding chicken would make a nice addition.

There is a lot of prep work because I doubled everything up so that I could freeze a few meals for an easy cooking day.  I started early in the morning, sitting at the kitchen table with a cutting board and utensils needed, preparing all ingredients, putting certain ones in the same dish, if they were going to be cooked together.  Then I set them in order I was going to need them next to the stovetop for when I was ready to pop everything into the pot.  Makes the process a lot easier.  (I am adding this information for people who may be starting out.  It took me a while to learn this and be more organized.)

It was a little hot/spicy which we enjoy but for those who don’t, you could lessen the amount of crushed red pepper, or even leave out.  It would taste great either way just seasoned with salt and pepper.  You can also add a favorite herb.

I have only used turmeric in one other recipe, in a beverage which you can find here.  I remember it being very refreshing, but it's been a while and I am glad for this reminder.

https://anenglishgirlrambles2016.blogspot.com/2016/01/short-break-from-holiday-photos-good.html

Turmeric has many benefits and I will be finding more uses for it.  I have added a link here from John Hopkins that gives lots of info about this spice.

Ginger is very good for you also   There is an article at this link with great information.  I like it for the flavor and use ginger a lot in Asian cuisine.  

https://www.eatingwell.com/article/7561449/health-benefits-of-turmeric-ginger/

At this link, also from John Hopkins, there is more great information, and I found a recipe for Ginger tea.  Among other maladies, it is ideal if you feel a bit nauseous, but is also a comfort on a chilly night. It says, “You can add a little lemon or lime, and a small amount of honey to make a great beverage.”

How to make Ginger Tea:

Buy a piece of fresh ginger.

Trim off the tough knots and dry ends.

Carefully peel it.

Cut it into thin, crosswise slices.

Put a few of the slices in a cup or mug.

Pour in boiling water and cover.  Let steep for at least 10 minutes.  As stated in their instructions, "the longer the better."

It is also noted that "ginger tea is a healthier alternative to ginger ale, ginger beer and other commercial canned or bottled ginger beverages.  The author also notes that these drinks provide benefits but many contain a lot of sugar, and recommends limiting these to occasional treats, or choose sugar-free options.

I am trying to remember to add the original website address in full, in case you would rather copy and paste than go to the link I provided.

https://www.eatingwell.com/recipe/7919448/comforting-cabbage-soup-with-ginger/

MONDAY RECIPE POST - CABBAGE SOUP - SERVES 6

We love soup in our house.  As soon as the weather turns chillier, the search is on.  We have several favorites we make, and enjoy trying different recipes, finding this one at Eating Well. The original version is at this link.  

There are a variety of different Cabbage Soups in our make-again folder, but anything that has even the slightest variation, the motto is ‘lets give it a try’.  

Though not necessarily looking for a weight loss cabbage soup, we love anything with cabbage and as long as it sounds good, it is added to the collection.   Also, always interested in adding extra veggies to our daily mealtimes.

Weight Loss Cabbage Soup 

Serves: 6  

Serving size: about 2 cups

Calories: 133 calories per serving

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

1 medium red bell pepper, chopped

2 cloves garlic, minced

1-1/2 teaspoon Italian seasoning

½ teaspoon ground pepper

¼ teaspoon salt

8 cups low-sodium vegetable broth

1 medium head green cabbage, halved and sliced

1 tomato, chopped

2 teaspoons white wine vinegar

Heat oil in a large pot over medium heat. Add onion, carrots and celery. Cook, stirring, until the vegetables begin to soften, 6 to 8 minutes. Add bell pepper, garlic, Italian seasoning, pepper and salt and cook, stirring, for 2 minutes.

Add broth, cabbage and tomato; increase the heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until all the vegetables are tender, 15 to 20 minutes more. Remove from heat and stir in vinegar.

There was half a box of Bowtie Pasta left in the pantry from another meal.  Not wanting to have all the broth absorbed after deciding to cook the pasta, and not having extra broth which I could have added to compensate, not wanting to add water in case it diluted the taste, the pasta was cooked separately and then added to the soup just before serving.  The pasta would have absorbed the flavor of the broth, only adding to the goodness. Next time this is made, I will remember to add pasta and cook as suggested, plus a cup or two of extra broth.

I sprinkled chopped parsley on mine, but it was suggested to add grated cheese also.  I would like Cheddar or Parmesan.

We didn't have a crusty roll. I thought I would make a batch of cornbread to serve with our next meal.  It is quite a hardy soup - you can eat it on its own.

I will add two more carrots, and a container of sliced mushrooms.  An extra tomato would be nice.

We both thought the Italian Seasoning was perfect.  It gave a nice subtle flavor to the broth.

We didn't add the vinegar to the pot as suggested, instead adding a small splash over our soup and stirred in at the table.  It was nice but be careful not to add too much.  For our own taste we definitely preferred it that way.  We often add vinegar to other cabbage meals.  

Not having any white wine vinegar, we used rice wine vinegar.

There are enough leftovers to last a few days.  I read on the original that you can make it four days ahead and stored in the refrigerator.  You can freeze up to 3 months and the suggestion was to portion them in individual sized containers, for ease of grab and go.  (I ended up freezing two containers for later.)

If you prefer the original website address instead of using the link, I have remembered to add it for you.  

https://www.eatingwell.com/recipe/269488/cabbage-diet-soup/

MONDAY RECIPE POST - OLD-FASHIONED CABBAGE CASSEROLE

I found it here at Spicy Southern Kitchen hosted by Christin. I always recommend going to the blog and seeing all the tips that I don't include, and to seeing photos of the recipes. 

It has been a long time since I have thought of making a cabbage casserole, but we were in the mood for something different.  All the ingredients were in the fridge, and I thought this would be a good side-dish for company.  It was very popular and very yummy.  I am guessing even a non-cabbage lover would enjoy this recipe.  

Old-Fashioned Cabbage Casserole

This has 8 servings and works out to approximately 355 calories per serving.

1 small head green cabbage

1 medium Vidalia onion, chopped

8 tablespoons butter

salt and pepper

1 (10-ounce) can condensed cream of chicken or cream of mushroom soup

1/3 cup mayonnaise

Topping:

3 tablespoons melted butter

1 cup shredded sharp cheddar cheese

1 sleeve Ritz crackers (about 30), 

coarsely crushed

Preheat oven to 350 degrees F. 

Lightly grease a 2-quart casserole dish.

Coarsely chop the cabbage. 

Melt butter in a large nonstick pan. 

Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down.

Season to taste with salt and pepper.

Transfer cabbage mixture to prepared baking dish.

In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.

In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.

Bake for 30 minutes or until topping is browned.

Delicious and definitely comfort food to the max.  It was a lot of butter but we figured as we are 'good' for the rest of the week, that's okay.  And oh my goodness, did it taste incredible!  

We didn't change a thing here and there are leftovers. You could also probably cut the ingredients in half and make a smaller version.  

We served it with mashed potatoes and cubes of steak which Gregg sautéed in a frying pan.  He adds a splash of Teriyaki for flavoring.

Thank you for looking, have a great week and...