Cabbage Soup From Six Seasons By Joshua Mcfadden
  1. Cover the soup with a sprig of rosemary for about 30 minutes

  2. Cook up some hot Italian sausage, remove it from the casing and crumble it up

  3. Toast the buckwheat groats

  4. Add the crumbled sausage and toasted buckwheat groats to the soup

  5. Finish with a squeeze of Meyer lemon and nutritional yeast instead of Parmesan

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season❄️Winter

DifficultyEasy ⏰ 45m

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