| 1 lb | Sausage, Italian pork, raw | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| 4 cups | Beef broth, stock | |
| 4 cups | Cabbage, green or white, raw, shredded | |
| 1 cup | Celery, raw, chopped | |
| 1 tsp | Oregano, dried | |
| ½ tsp | Pepper, black, ground | |
| 1 (ea. 0.00 oz) | Bay leaf, laurel, dried | |
| 1 cup | Cream, fluid, light whipping, 30% fat | |
| 74.32 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:9.30 oz (calculated)Notes: one soup plate full, about 1 1/2 cups
- In a large pot over medium heat, start browning the sausage meat, about 2 minutes.
- Add the chopped onion and minced garlic and continue to cook until the sausage is fully browned and the onion is translucent, about 5 minutes.
- Add the shredded cabbage, chopped celery and season with oregano and pepper.
- Stir well, then add the broth and bay leaf.
- Bring to a simmer, then reduce the heat to low, cover the pot with a lid and let simmer for about 10 minutes. The cabbage should have softened a bit, but still have a little bite.
- Remove the bay leaf and add the cream. Bring back to a simmer.
- Season to taste.
- Calorie count317 kcal
- % of calories by macros
Fat 81.1 % 257 kcal 28.4 g Net Carbs 4.4 % 14 kcal 3.4 g Dietary Fiber 0.9 % 3 kcal 1.3 g Protein 13.6 % 43 kcal 10.8 g - Approx. WW SmartPoints™11.9
- Cholesterol 80.1 mg
- Sodium 888.2 mg
- Fat 28.4 g
- Saturated Fat 13 g
- Trans Fat 0 g
- Carbohydrates 4.7 g
- Dietary Fiber 1.3 g
- Total Sugars 2.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 10.8 g
- Calcium 64.6 mg
- Iron 1.2 mg
- Magnesium 19.5 mg
- Potassium 346.4 mg
- Zinc 1.2 mg
- Vitamin A (Retinol Equivalents) 97.7 mcg
- Vitamin B12 0.7 mcg
- Vitamin C 15.1 mg
- Folate 29.1 mcg
- Folic Acid 0 mcg