Recipe By :ESSENCE OF EMERIL SHOW #EE2417
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
2 cups julienned yellow onions
2 pounds white cabbage, -- shredded
2 pounds red cabbage, -- shredded
1 pound lamb sausage link, -- cut into 1-inch pieces
2 tablespoons minced garlic
2 bay leaves
2 tablespoons Creole mustard
1 pound red skinned potatoes, -- cut into 1/2-inch slices
2 quarts chicken stock
1/4 cup chopped fresh basil
Salt and pepper
Loaf of crusty bread
In a large sauce pot, heat the olive oil. When the oil is hot, saut_ the
onions and cabbage for about 10 minutes, or until the onions are golden and
the cabbage is wilted. Season with salt and pepper. Add the sausage,
garlic, bay leaves, and mustard. Saut_ for 2 minutes. Add the potatoes and
chicken stock. Bring the liquid up to a boil and reduce to a simmer. Stir
in the basil. Simmer the soup for 30 minutes or until the potatoes are
tender. Remove the bay leaves. Adjust the seasonings if needed. Ladle the
soup into a shallow bowl and garnish with chopped chives. Serve with the
crusty bread.
