Tag Archives: brats

Brat and cabbage soup

brat and cabbage soup

I’ve been waiting for a day cool enough for soup; today was the day! I’d been wanting to try out this recipe I spied on Taste of Home recently, when I was trying to figure out how to use up some leftover sausages — including some grilled bratwurst.

This soup exceeded my expectations! I love that it takes one of my husband’s favorite foods (brats/sausage), and makes it into a fairly healthy meal. Kick it up to the next level by serving with a hearty bread made into garlic toast. (Or Paleo English muffins made into garlic toast.)

Bonus: it’s really easy! We’ll definitely be having this again.

I halved the original recipe, since I was cooking for two. (The recipe below is the half portion.) Double these quantities to serve a larger group, or to have some to put in the freezer. Several reviewers said that it tasted just as good if not better, reheated the second day, so this would make a great make-ahead meal, too.

Leave out the beans to make it Paleo and Whole30 compliant. You could add chopped avocado in their place: similar texture, plus healthy fats!

Brat and Cabbage Soup Recipe

Serves 4

2 cups chicken broth or stock (or more, for a long simmer)
2 – 3 medium carrots
1 stalk celery
1 medium onion
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp granulated garlic
2 – 3 brats, cooked according to package directions
1.5 cups shredded cabbage
1 can (14 oz.) great northern beans, rinsed and drained (optional*)

Put the broth on to boil in a large saucepan. Chop the carrots, celery and onion into bite-size chunks, and add them to the saucepan, along with the seasonings. Once the mixture boils, turn it down to medium low and simmer till the carrots are tender.

Slice the brats in half lengthwise, then into half- to one-inch slices; add them to the pot and heat through. At this point, you can turn the heat to low and let it all simmer till 20 minutes before serving time. If the broth gets too low, add a little more chicken stock. Or put some or all in the freezer for a future meal.

About 15 to 20 minutes before serving, add the shredded cabbage and beans. Stir gently and continue to simmer. Serve with fresh-from-the-oven garlic toast.

*To make this a lower carb dish — with balanced carbs and proteins — just leave out the beans. Here’s the nutrition info with beans:

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 276
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 5 g 25 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 38 mg 13 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 8 g 31 %
Sugars 5 g
Protein 16 g 32 %
And here it is without:
Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 206
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 5 g 25 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 38 mg 13 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 3 g 10 %
Sugars 5 g
Protein 11 g 21 %