Keto Cabbage & Sausage Soup Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g Italian sausage, casings removed</li> <li class="ingredients-single-item">1 medium head cabbage (about 750g), roughly chopped</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 medium onion, diced</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">1.5 litres chicken broth</li> <li class="ingredients-single-item">250ml water</li> <li class="ingredients-single-item">2 tsp dried oregano</li> <li class="ingredients-single-item">1 tsp dried thyme</li> <li class="ingredients-single-item">1 bay leaf</li> <li class="ingredients-single-item">Salt and pepper to taste</li> <li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li> <li class="equipment-single-item">Sharp chef's knife</li> <li class="equipment-single-item">Wooden spoon</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Heat a large Dutch oven over medium-high heat and add olive oil. Once hot, add the Italian sausage, breaking it into small chunks with a wooden spoon. Cook until well-browned, about 5-7 minutes. The browning creates a flavorful foundation for the soup, so take your time with this step. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the diced onion to the pot with the browned sausage and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic as it can become bitter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour in the chicken broth and water, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized pieces contain concentrated flavor that will enrich your broth significantly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the chopped cabbage to the pot—don't worry if it seems like too much, as cabbage reduces dramatically during cooking. Stir in the dried oregano, thyme, and bay leaf. Season with salt and pepper to taste, remembering that sausage contains salt, so start conservatively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for about 25-30 minutes, or until the cabbage is tender but still has a slight bite. Cooking the cabbage too long will make it mushy, while too little cooking will leave it tough and fibrous. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove the soup from heat and discard the bay leaf. If using, stir in the apple cider vinegar—this small addition brightens the flavors without adding carbs. Taste and adjust seasonings as needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Ladle the hot soup into bowls and garnish with fresh chopped parsley. The soup will taste even better the next day as the flavors continue to meld together. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. </li> </ol>