Karen's Gourmet
 Low-Carb Recipes

Cabbage and Daikon Soup with Sausages and Sour Cream

Serves 6

This old French soup originally used potatoes instead of daikon radish. You can use zucchini instead if you prefer. The first boiling of the cabbage helps to “sweeten” it.

• 1 small cabbage, 1 1/4-1 1/2 lbs, quartered, cored and shredded
• 4 Tbsp. unsalted butter
• 1/2 lb. pork sausages, your choice, though spicy Italian or chorizo are great
• 6 cups chicken or beef stock, or water
• salt and pepper
• 1 lb. daikon radish, peeled and cut into 1/2-inch dice
• 1 cup sour cream

Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain. Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for I hour. Add the daikon and cook for 30 minutes longer. Remove the sausages and cut into bite sized pieces. Return to the soup, which by this point will be very thick. Pass the sour cream separately.

Carbohydrates per Serving minus Fiber: 7.01