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Sausage And Cabbage Soup With Sun-Dried Tomato Rouille Recipe
|Olive oil||2 Tablespoon|
|Lean smoked ham||1⁄4 Pound, chopped into 1/4-inch pieces|
|Kielbasa sausage||1⁄2 Pound, cut in half lengthwise and sliced 1/4-inch thick (Regular Or Low-Fat)|
|Onions||2 Medium, chopped to make about 2 cups|
|Garlic clove||3 Large, minced|
|Turnips||1 Pound, peeled and cut into 1/2-inch cubes|
|Green cabbage||1 1⁄2 Pound, cut in half, cored and cut into 1-inch pieces (1/2 Head)|
|Chicken broth||6 Cup (96 tbs)|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Spinach leaves||6 Ounce, cut into 1/2-inch strips (4 Cups, Loosely Packed)|
|Canned butter beans||32 Ounce, rinsed and drained (2 Cans, 16 Ounce Each, Large Limas)|
|Sundried tomatoes||3⁄4 Cup (12 tbs)|
|Garlic clove||3 Medium, peeled|
|Canned flat anchovy fillets||1 Ounce (1/2 Can Of 2 Ounce)|
|Plum tomato||1 , seeded and quartered scant|
|Olive oil||1 Tablespoon|
Serving size: Complete recipe
Calories 2902 Calories from Fat 957
% Daily Value*
Total Fat 108 g166.7%
Saturated Fat 27.3 g136.6%
Trans Fat 0 g
Cholesterol 242.8 mg
Sodium 12755.7 mg531.5%
Total Carbohydrates 317 g105.6%
Dietary Fiber 89.5 g358.1%
Sugars 79.2 g
Protein 157 g314.5%
Vitamin A 367.9% Vitamin C 809.9%
Calcium 82.4% Iron 105.4%
*Based on a 2000 Calorie diet
Saute ham and sausage until browned, about 8 minutes, stirring occasionally.
Add onions, garlic, turnips, and cabbage and saute, stirring occasionally, until soft, about 6 minutes.
Stir in chicken broth, sherry, and 1 cup water.
Bring to a boil, reduce heat, and simmer, partly covered, for 15 minutes.
Add spinach and beans and simmer 5 minutes, or until heated through.
To Make Rouille: While soup simmers, place sun-dried tomatoes in a 2-cup glass measure.
Cover with water and microwave, covered with plastic wrap, on high (100%) for 3 to 4 minutes, or until soft.
In food processor with metal blade, mince garlic.
Add anchovies if using, and process until minced.
Squeeze water from sun-dried tomatoes and add them, the fresh tomato, and cayenne to processor.
Process until minced.
Add oil and mix until pureed. (Rouille may be refrigerated for several days or frozen.) Serve at room temperature.