All Natural Authentic Recipe Made in Chicago

Latest From Chef Martin

Cabbage & Potato Soup with Andouille Sausage & Marjoram

This soup can be prepared in less than 10 minutes and allow 30-45 minutes to cook. You may substitute the Alpine Brand Andouille Sausage with any other Alpine Brand quality product.

Serves 6-8


  • 1 head sliced white cabbage
  • 1 large onion diced
  • 1 tbs minced garlic
  • 1 cup celery diced
  • 1 cup hard apple cider
  • 1 cup medium diced Andouille sausage
  • 8 cups chicken broth
  • 1 cup peeled and cubed Yukon gold potatoes
  • 3 sprigs of thyme
  • 1 tsp marjoram
  • 1 bay leaf
  • 1 tsp ground black pepper
  • 1.5 tsp salt
  • 1 tbs Hungarian paprika

Using a large stockpot, place on high heat and add sausage. Cook until it renders, approx.  5-7 minutes. Add celery and onions and continue cooking until vegetables are brown. Add garlic and spices and cook 2 more minutes while stirring. Deglaze the pot with apple cider. Add cabbage and chicken broth and cook for 30-45 minutes or until cabbage is soft. Add potatoes and cook for 10 more minutes. Season to taste and enjoy with some rye bread. Guten Appetit!

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