Cabbage Soup with Andouille Sausage

Mad Mike's Cabbage Soup with Andouille Sausage
Serves 8
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 4 cups unsalted beef stock
  2. 2 cups water
  3. 4 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 8 ounces)
  4. 4 fresh thyme sprigs
  5. 1 pound (4 links) Mad Mike’s Bourbon Street Andouille Sausage, thinly sliced
  6. 2 cups chopped onion
  7. 1 tablespoon Mad Mike’s Yo’ Mama’s Garlic Seasoning
  8. 6 garlic cloves, minced
  9. 2 (14-ounce) package coleslaw
  10. 1/2 cup dry white wine
  11. 2 (14.5-ounce) can stewed tomatoes, undrained
  12. 2 tablespoon red wine vinegar
  13. 1 teaspoon Mad Mike’s Sizzling Steak Seasoning
  1. Place stock, water, potatoes, and thyme in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are tender.
  2. Heat a large nonstick skillet over medium heat. Add sausage; cook 3 minutes or until lightly browned, stirring frequently. Add onion; cook 3 minutes. Stir in garlic, “Yo Mamas Garlic Seasoning”; cook 30 seconds. Add coleslaw and wine; cook 3 minutes or until tender, stirring frequently.
  3. Remove thyme from potato mixture. If desired, you can coarsely mash potatoes in pan with a potato masher. Add sausage mixture to potato mixture. Stir in tomatoes, vinegar, and “Sizzling Steak Seasoning”; simmer 3 minutes.
  1. Try serving this with a heavy Rustic Bread and serve with a spread made with a little Mad Mike’s Smokey Garlic and Onion Mustard, mixed with your favorite Bourbon!
  2. (Photo: Randy Mayor; Styling: Claire Spollen)
Adapted from Cooking Light Magazine and My
Mad Mike's American Gourmet