With fall right around the corner, my brain is already fixated on soups, fireplaces, and coziness! This soup is most definitely a fall pleasing favorite that I’m so thrilled to share! Original recipe is from the lovely Ingrid Beer at The Cozy Apron with a Meghann spin. Hope you enjoy!
TEXAS SHINER, SAUSAGE, & CABBAGE UNIFICATION
Makes 4 servings, 545 calories each!
- 6 slices bacon
- 1 pkg sausage (as in my other blogs, can use chicken sausage or brats, for this I usually use brats)
- 1 large green head of cabbage
- 1 large yellow/sweet onion
- 1 beer of choice: best here are lagers and wheats IMO
- 4 red potatoes
- apple cider vinegar
- 16 oz chicken stock
- salt, fresh and powdered garlic, dill, red pepper flakes, and pepper
- Place large stock pot on stove at med-high heat with 1 tbsp olive oil. Cut sausage links and fresh garlic and add to pot.
2. While browning chop up your onion. When sausage is browned and sufficiently fragrant, add onions and a little black pepper. SAUTE for approx 4-5 minutes until onions are translucent.
3. While onions and sausage are mingling, coarsely chop cabbage and add. Saute until softens and reduces, 4-5 minutes time.
4. AFTER cabbage is soft, add 1 1/2 cups of your favorite beer, above I used a fabulous dark Shiner Beer native to Texas. Cook for 2-3 minutes, and add all seasoning as listed above. Garlic powder, red pepper flakes, dill and salt. I tend to go light on salt and add 1/2 tsp. Remaining spices 1-2 tbsp based on taste. I love the addition the dill provides. SO TASTY.
5. Add your chicken stock and mix well bringing up to a boil. While awaiting boiling, wash and cube your red potatoes. Add when boiling and let cook for 30-40 minutes (make sure to fork your potatoes and make sure they are soft enough to your liking).
6. Dish out and add cider vinegar to bowl. I USE A LOT of vinegar in my bowl like 1/4 cup, as I love the taste it adds. Can use a little, a lot or not. The choice is yours, just remember to choose wisely 😉
Happy Cooking and of course, EATING! 😀