Red Cabbage and Sausage Soup
1 cup black-eyed peas, uncooked (or 2 cups cooked)
1 bay leaf (if using uncooked peas)
Salt, to taste
2 tablespoons olive oil
4 garlic cloves, chopped
2 leeks, chopped
2 tablespoons cornstarch
6 cups vegetable stock, divided
1 pound red potatoes, cut into 1/2-inch pieces
1/2 pound pork sausages, cooked then sliced into 1/2-inch pieces
Pepper, to taste
1/2 pound Red Dog Farm red cabbage, shredded
1/2 cup heavy cream
Smoked paprika, to garnish
If starting from uncooked black-eyed peas: Soak peas overnight in a large bowl of water. Drain water and transfer peas to a pot. Cover with at least 1 inch of water. Add bay leaf and a healthy dose of salt and cook for 30 to 40 minutes, until peas are tender and soft. Drain and set aside. If using cooked black-eyed peas: Rinse peas, then drain and set aside.
Heat olive oil in a large Dutch oven. Add garlic and leeks and cook for 3 to 4 minutes, stirring often.
In a small bowl, combine cornstarch and 1/4 cup stock. Whisk until cornstarch dissolves. Pour cornstarch mixture into Dutch oven and cook for 1 to 2 minutes over medium heat. Add remaining 5 3/4 cups stock, potatoes, and sausage. Season with salt and pepper, bring to a boil, then lower heat and simmer for 20 minutes uncovered.
Add cabbage and black-eyed peas to pot and cook for an additional 10 minutes. Stir in cream and cook for 4 to 5 minutes more. Remove from heat, ladle into bowls, and top with smoked paprika to serve.