Cabbage And Daikon Soup With Sausages And Sour Cream Recipe - Cooking Index
Cabbage And Daikon Soup With Sausages And Sour Cream Recipe - Cooking Index
This old French soup originally used potatoes instead of daikon radish. You can use zucchini instead if you prefer. The first boiling of the cabbage helps to "sweeten" it.
Courses: Soup| 1 teaspoon | 5ml | Cabbage (1 1/4 to 1 1/2 lbs) - quartered, cored, (small) |
| And shredded | ||
| 4 tablespoons | 60ml | Unsalted butter |
| 1/2 lb | 227g / 8oz | Pork sausages - your choice |
| = (though spicy Italian or chorizo are | ||
| Great) | ||
| 6 cups | 1422ml | Chicken or beef stock |
| = (or water) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 lb | 454g / 16oz | Daikon radish - peeled, and |
| Cut into 1/2" dice | ||
| 1 cup | 237ml | Sour cream |
Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain.
Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for 1 hour. Add the daikon and cook for 30 minutes longer.
Remove the sausages and cut into bite-sized pieces. Return to the soup, which by this point will be very thick. Pass the sour cream separately.
This recipe yields 6 servings.
Total Carbohydrates: 64.75
Total Carbohydrates Minus Fiber: 42.11
Carbohydrates per Serving: 10.8
Carbohydrates per Serving minus Fiber: 7.01
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
Average rating:
8 (1 votes)
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