also know as cleaning miscellaneous items out of the frig LOL. Had a few things to use up starting with a head of cabbage. Could have done some fried cabbage with smoked sausage but really had a craving for soup on a cold rainy day. So here we go, a wing it original with lots of pics since I am bored and have the house to myself today except for my puppy helpers.
Gathering some ingredients , the cabbage and sausage need to be used up and the rest is on hand stuff. Started off cutting up the head of cabbage and adding it to the Instant Pot with 4 cups of chicken broth. I did not capture a pic of that but since the cabbage filled the entire 10 quart pot I set it for 4 minutes manual just to cook the cabbage down to make room.
While the Instant Pot was coming up to temp to pre cook some of the cabbage I cut up 2 lbs. of the smoked sausage and a large onion. Into the cast iron they go.
Sausage and onion all browned and a large Daikon radish cubed up.
Added the sausage, onions , salt pepper, garlic and a touch of thyme to the cabbage and broth. Set the instant pot for 9 minutes and will immediately release pressure after.
Some ingredients for the roux and sauce. About a stick and a third of butter, a full block of cream cheese, 2/3 cup almond flour and about 4 cups of cream.
Making the roux with the butter and almond flour, actually makes a nice smooth roux.
Adding in the 4 cups of cream and block of cream cheese to blend into a creamy sauce.
The Instant Pot finished so time to stir in the creamy mix.
Worked up an appetite so time to get a bowl ready to eat.
I was not sure what to expect honestly but it really came out thick , rich and hearty. it is very reminiscent of a thick potato soup. Definitely filling and something I would eat again. I l would cook the cabbage less next time as much of it did tend to disappear. Definitely something I would make again though. Thanks for looking at my weird clean the frig experiment lol.
Gathering some ingredients , the cabbage and sausage need to be used up and the rest is on hand stuff. Started off cutting up the head of cabbage and adding it to the Instant Pot with 4 cups of chicken broth. I did not capture a pic of that but since the cabbage filled the entire 10 quart pot I set it for 4 minutes manual just to cook the cabbage down to make room.
While the Instant Pot was coming up to temp to pre cook some of the cabbage I cut up 2 lbs. of the smoked sausage and a large onion. Into the cast iron they go.
Sausage and onion all browned and a large Daikon radish cubed up.
Added the sausage, onions , salt pepper, garlic and a touch of thyme to the cabbage and broth. Set the instant pot for 9 minutes and will immediately release pressure after.
Some ingredients for the roux and sauce. About a stick and a third of butter, a full block of cream cheese, 2/3 cup almond flour and about 4 cups of cream.
Making the roux with the butter and almond flour, actually makes a nice smooth roux.
Adding in the 4 cups of cream and block of cream cheese to blend into a creamy sauce.
The Instant Pot finished so time to stir in the creamy mix.
Worked up an appetite so time to get a bowl ready to eat.
I was not sure what to expect honestly but it really came out thick , rich and hearty. it is very reminiscent of a thick potato soup. Definitely filling and something I would eat again. I l would cook the cabbage less next time as much of it did tend to disappear. Definitely something I would make again though. Thanks for looking at my weird clean the frig experiment lol.