I adore cabbage, with its silky cooked texture and satisfying sweetness. The rye berries here, which I toast first for more depth, offer a wonderfully chewy foil to the cabbage. With rye, my thoughts turned to rye bread and its characteristic caraway twang. All come together in a slightly sweet and slightly sour warming bowl of rustic comfort. This is also one of those soups that tastes better when made the day before. The cabbage will be slightly softer after reheating the soup, and the rye berries (unlike pasta or some other grains) will not soak up all the liquid.
1 1/2 pounds cabbage, thinly sliced and cut into 2-inch-long pieces
12 ounces andouille sausage, thinly sliced
1 1/2 tablespoons red wine vinegar
1/4 cup chopped fresh dill
Est. added sugars 2g
How to Make It
Heat a large Dutch oven over medium heat. Add rye berries; cook 6 to 8 minutes or until browned and fragrant, stirring frequently. Add water to 2 inches above rye berries; bring to a boil. Reduce heat, and simmer 35 to 45 minutes or until chewy-tender. Drain.
Heat pan over medium-low heat. Add oil to pan; swirl to coat. Add onion, thyme, caraway, and garlic; cook 10 minutes, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Stir in stock and next 8 ingredients (through cabbage); bring to a boil. Stir in rye berries; cover, reduce heat, and simmer 45 minutes or until cabbage is tender. Add sausage and vinegar; cook 10 minutes or until thoroughly heated. Ladle soup into each of 8 bowls. Sprinkle with dill.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice