*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 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.
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