Olivia’s serves a Reuben Boúille paired w/ a Creamy Cabbage & Sausage Soup

YORK COUNTY, Pa.-- It's another Olivia's Friday Morning!

Harry and Yanni are preparing a Reuben Boúille paired w/ a Creamy Cabbage & Sausage Soup!

For more information: https://www.oliviasgettysburg.com/

Check it out in the clip below, and the recipe:

Reuben Boúille:

Roasted Corned Beef stuffed into our baked Bread Loaf along w Sauerkraut, our Thousand Island dressing, and Mozzarella Cheese, then toasted to golden brown perfection.

Creamy Cabbage & Sausage Soup:

2 cups Carrots - chopped
2 cups Onions - chopped
2 cups Celery - chopped
This is The Mirepoix ☝🏻
2 lb Fresh ground Sausage
2 cups Yukon Gold Potatoes
4 cups Cabbage
1 Gallon chicken stock
2 pints heavy cream
1/2 cup fresh parsley- chopped
5 bay leaves
2 tbsp fresh rosemary- chopped
Pinch - kosher salt
1 tsp Black Pepper
3 tbsp Garlic Butter
In a heavy bottom pan, sauté Garlic Butter along w/ the Mirepoix for approximately 5 mins.  Add Cabbage, herbs, potatoes, & chicken stock.  Bring to a boil. Cook for 10- 15 mins in high or until potatoes are fork tender.  Add cream and then heat down to a low/medium temp for approx 3-4 mins.  Turn off heat.  Add freshly chopped parsley.  Stir.
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