A while back we were on one of our rare shopping excursions at HomeGoods. If you haven’t gotten hooked on their kitchen/gourmet foods department, you should. They’ve always got amazing infused oils, special salts and peppers, and ours has an unbelievably large selection of turmeric; in teas, powders, capsules, even coffee. No matter what we’re shopping for, I head to that department to see what treasures I can find.
Dried salami can be a treasure!
On this visit, I discovered some amazing dried salami. I bought one, not knowing what I’d do with it. But the description just screamed “you need to know what this tastes like!”
Then I bought a beautiful purple cabbage and came up with the following recipe. It’s rich, and winter-spirited. Definitely not one for a hot summer day. But if you’re looking for something unique to round out a special dinner, or like something tasty and colorful for lunch, give this cabbage soup a try.
Not able to get past the color? (You chicken you!) Feel free to use green cabbage, but keep in mind:
According to Healthline.com, purple cabbage “is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart.” It can also reduce inflammation and helps protect against certain cancers… now is it easier to get past the color?
And why dried salami? Because I didn’t want to use bacon, and I’d bought this salami at the store and was dying to try it. To be honest, the wine added gave the salami a sour taste more appropriate to be served with cheese, but you live and learn. You really could substitute regular sausage, cubed ham or even shredded pork. I think next time I make this, I’ll be using apple chicken sausage. Chicken alone would probably not have a strong enough flavor to stand up to the cabbage. BUT, you can also leave the meat out! Leave a note in the comments below to let me know what you try. I’d love to hear how alternatives come out.
Purple Cabbage and Salami Soup
- 1 TB lemon infused olive oil (I use this for everything!)
- 1/3 cup chopped salami or your choice of meat (make sure to remove any skin from the slices)
- 1/4 – 1/2 cup chopped onion (depends on your family’s preference for onion)
- 1 – 3 TB flour
- 32 oz vegetable broth
- 1/2 cup chopped fresh mushrooms (I used rehydrated dried mushrooms)
- 2 cups shredded cabbage
- 1 cup sliced carrots
- 2 stalks of celery, sliced
- 1 tsp garlic salt
- 1/2 TB dried basil
- ½ TB dried thyme
- Salt and Pepper to taste
- Bay leaf (1 large or 2-3 small)
- ¾ cup sour cream
- Heat the oil in a large saucepan (which you’ll cook the soup in) over medium heat. Sautee the salami, onion, mushrooms and celery until onion and celery are tender
- Add 1 TB of flour and stir to coat well, then pour in the vegetable broth. Continue stirring and cooking another 3 minutes or so until slightly thickened and boiling. This step took me a while and I ended up adding another 2 TB of flour to get a thicker broth. Make a roux from a ¼ cup of the hot broth and the extra flour so you’re not ending up with lumps in your soup.
- Add cabbage, carrots, salt, and herbs and reduce heat to a simmer. Allow to cook for 20 – 25 minutes.
- Remove the bay leaf and stir in the sour cream. Allow to heat through before removing from the heat.
This soup would be great with a few nice garlic croutons on top and maybe even another dollop of sour cream and a few fresh thyme leaves. Yummmm.
If you really want to make it easy, you can use pre-shredded cabbage and carrots, frozen chopped onion, sliced pepperoni, and you’ll cut the prep work pretty much entirely. This is a speedy soup and so yummy. It keeps in the fridge well for a few days and make about 6 portions.
I would love to have you follow me! If you enjoy recipes, travel, local activities and reading about childhood memories, college memories, and life in general, feel free to provide your email below!
Feel free to read a few of my past posts as well to get a sense of what I write about.