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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