Happy New Year!
2013… Where have you been all my life?!
This is it, this is the year that__________? However you fill in that blank, isn’t it comforting to know we get a do-over, a blank slate, a new beginning every 365 days! Because really, over the course of 365 days, there is far too much time for disappointment, heartache and let-downs. I love the hope and anticipation that comes with each New Year! And after the calorie, sugar and carb extravaganza that is the holiday season, this is the perfect time to reassess our eating habits… and for me… to cleanse my system. Ugh, I feel like I’m living in “ick-city” with crud (as politely as I can put it) clogging main street! Well, it’s time to clear it all out!!!
Here’s my obligatory disclaimer that I’m not a dietician, but I think I can safely say that a soup chock full of veggies can’t be bad for you! This Cabbage and Sausage Soup is my favorite go-to detox meal! I make it whenever I eat like the resident of a college frat house for a little too long! The veggies and spices stewed together make my insides… and outsides… feel so much better!
Now, I’m not advocating a silly “cabbage soup only” diet. The key is to have it for lunch or dinner and then don’t mess up the benefits by eating like crap the rest of the day. But I feel like one good diet deed spawns another. It can turn in to a chain of healthy eating. So, whether you’re trying to make a long-term healthy eating change in 2013, or if you just love veggies – like me – be sure to give cabbage a chance!
A few tips before you start chopping, I didn’t use the core of the cabbage – I chopped around it. You can just do a rough chop on your cabbage pieces… no need to overthink it. One inch pieces will do, remember they wilt down as they cook.
I made this soup in a crockpot, but if you don’t have all day, it would be just as easy to make an easy pot of soup on the stove.
So, cheers to 2013… and here’s to healthy eating in the New Year!
1 Medium head of green cabbage, chopped in 1 inch pieces
3 carrots, peeled and sliced
3 celery stalks, sliced
1 green pepper, diced
2 15 oz cans stewed tomatoes
1 15 oz can chicken broth
1 15 oz can of water
1 package of Kielbasa, pre-cooked (any flavor will work – smoked, spicy, etc – I used Turkey Kielbasa)
1/2 teaspoon salt
1 teaspoon pepper (or more to taste)
1 teaspoon oregano (or more to taste)
1. Pour tomatoes with the juice, chicken broth, and water into a crockpot. Add spices and stir to combine.
2. Add cabbage pieces, carrot slices, green pepper pieces, and celery slices to the pot and stir into tomato sauce.
3. If setting crockpot to High (or 4 hours) allow the soup to stew for 2 hours. Slice Kielbasa into 1 inch round pieces and add to the crockpot. Allow the soup to simmer another 2 hours or until carrots and cabbage are tender.
4. Let the soup cool for 15 minutes and serve.