Creamy Sausage & Cabbage Soup (Dairy-Free & Anti-Inflammatory)
This creamy sausage and cabbage soup is the ultimate "de-bloat" comfort food. Made with gut-healing bone broth, savory Italian sausage, and rich coconut milk, it offers a luxurious texture without the dairy. Perfect for Keto, Paleo, and Whole30 diets.
Equipment
- Le Creuset Enameled Cast Iron Dutch Oven
- OXO Good Grips Meat Chopper (Black)
- Wüsthof Classic 8-Inch Chef’s Knife
Ingredients
The Base
- 1 lb Spicy Italian Sausage bulk/ground, no casing
- 1 tbsp Avocado Oil
- 1 medium Yellow Onion diced
- 2 stalks Celery diced
- 3 cloves Garlic minced
The Soup
- 1 medium Green Cabbage cored and roughly chopped
- 4 cups Chicken Bone Broth
- 1 can
- 1 tsp Sea Salt adjust to taste
- ½ tsp Black Pepper
- ½ tsp Red Pepper Flakes optional, for heat
Garnish
- 1 tbsp Fresh Parsley chopped
Instructions
Step 1: Brown the Sausage
- Heat the avocado oil in a large Dutch oven over medium-high heat. Add the sausage. Use a meat chopper to break the meat into small crumbles. Cook for 5-7 minutes until browned and no longer pink.
Step 2: Sauté Aromatics
- Do not drain the fat unless there is an excessive amount (keep about 1 tbsp). Add the diced onion and celery. Sauté for 5 minutes until onions are translucent. Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Simmer the Cabbage
- Add the chopped cabbage, salt, pepper, and red pepper flakes. Pour in the Kettle & Fire Bone Broth. Stir well to scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until cabbage is tender.
Step 4: Make it Creamy
- Remove the lid. Pour in the can of Thai Kitchen Coconut Milk. Stir gently to combine. Simmer uncovered for 5 minutes to let the flavors meld and the soup thicken slightly. Taste and adjust salt if needed.
Step 5: Serve
- Ladle into bowls and garnish with fresh parsley.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
- Spice Level: If you prefer mild soup, use sweet Italian sausage and omit the red pepper flakes.
- Consistency: For a thicker stew, you can stir in 1 tsp of Xanthan Gum (for Keto) or Cornstarch dissolved in water during the final simmer.