Because I had lots of leftover cabbage from some slaw I made for a family Easter meal, I decided to make my cabbage soup recipe again. I used the same recipe as for the soup I made for Christmas, except this time I used chicken bouillon instead of homemade stock. In addition, I had both red cabbage and green cabbage left over from my slaw recipe (will discuss it on request), so I used both kinds of cabbage. The red cabbage changed the recipe significantly. Not only did it make the soup a rather odd shade of muddy brown, it gave the soup an earthier flavor.
My husband Eric liked the soup well enough, but found it somewhat unsatisfying because of the lack of meat. So I decided to cut up some leftover chorizo and add some to each bowl. The first time I tried this, I overheated the sausage in the microwave almost to the point where it was crunchy. The effect was marvelous. The hit of fat and meatiness from the sausage bits nicely complements the earthiness of the cabbage. Eric and I really enjoyed it (he pronounced this modification "husband approved"). Consequently, I bought some more chorizo to add to the current batch of soup as we eat it.
I am also considering mixing sausage into the next batch of cabbage soup I make, right after the simmering is done. Chorizo is a bit expensive for that purpose, but perhaps kielbasa will work. I think a pork sausage would work best, but if anyone has any other recommendations, I'd be very curious to hear them.