Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired.

Cajun Cabbage Soup

butter

leeks,

½ onion, chopped

garlic,

celery,

carrots, diced

water

salsa

ketchup

chicken bouillon

Creole seasoning (such as Tony Chachere's®),

salt and black pepper

sausage,

Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.


Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.


Cajun Cabbage Soup Haiku: "Perfect spice for me, daughter said, 'eek! It's too hot!' Didn't like ketchup." I increased the onions, not having any leeks, and kept everything else the same, other than browning the slices of smoked sausage after the carrot step and b4 adding the cabbage as we like our sausage crispy around the edges. (I wish I'd used a full pound, b/c even slicing a 1/2 lb. thin, as the recipe indicates, didn't provide enough of a meat-to-veggie-bite ratio.) I found it to be both too sweet (from the ketchup), and too salty (from the Tony C. seasoning and the 4 bouillon cubes), and my daughter found it too spicy, and well, nobody requested the leftovers the next day, which is unfortunate b/c I thought it was pretty good, so I'm sad to say that this recipe probably won't be a repeat around here.

A great, hearty soup for a winter's night.  I made this pretty much as written - my changes being using a liter/quart container of organic chicken broth and 2 teaspoons of the Creole Seasoning Blend from this site (I try to avoid processed foods and additives as much as possible).  I also used an additive free turkey kolbassa for the smoked sausage.  The seasoning was pretty near perfect - a nice little kick from the creole seasoning and salsa and a touch of sweetness from the ketchup.  I would recommend caution and  don't add salt until the end (tasting first) - it was just about right without any additional salt as many of the ingredients already had salt in them.  I also found that I needed another 2 cups of broth - and it was still really thick (but we like that).  A definite "make again" and will try some of the variations suggested.

I m guilty of reading reviews and the subsequent modifications to get ideas and suggestions for possible improvements. This is a great recipe but I refuse to use ketchup on anything so I used extra salsa a can of rotel chicken stock and water with a spoon of Better than Bouillon lots of Tony Chachere s. We devoured this with fresh French bread smothered in butter and Parmesan. I m looking forward to heating up the leftovers tomorrow!

I made some changes, 1 quart of chicken Stock in place of water and boullion,2 cans of diced tomatoes,used a whole onion as we love them,4-5 cloves garlic-we love them too. No ketchup per others reviews and used 1lb cajun sausage-we love spicy.No salt needed.used 1.5 cups of hot salsa. Added a bit more cabbage. the soup is more of a broth than a thick soup,but  we absolutely loved it.Had with crusty bread. Next time,I'll use 1/2 lb of chicken with the sausage.
This is really a keeper! loved it!

I browned the butter first then browned the onion and garlic in it. it added a roux type flavor to the base. I didn't have any leeks on hand so make it with 1 1/2 white onion and 4 large garlic cloves. I used canned diced tomatoe with jalapeno peppers, and added 1 1/2 tablespoons creole seasoning. Increased the catsup to 1/2 cup and added a bit more water. Sliced up 3 Evergood Hot Links....my husband loved it!

I didn t use the leeks. I did use green beans tomatoes and beef bouillon. Delicious!

I swapped in some roast pork I had instead of sausage it was excellent! Already medium hot, so watch that Cajun spice!!

I was looking for a way to get the odds and ends out of my fridge. This was perfect. I didn't have celery carrots or leeks. I used a red onion and through in a half bunch of cilantro and 2 Tsp fresh lime juice. I also used kielbasa for the sausage. I normally always follow a recipe to the letter the first time I make it but this is so versatile and the flavors meld beautifully. The best part was not wasting any food It's way to expensive to let go bad.

cajun cabbage soup

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 8

Cost: $3.39 /serving

Author : Erin Wright

Ingredients

Instructions

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