Cabbage Sausage Soup
List of Ingredients
1/2 pound spicy breakfast sausage
2 pounds solid head cabbage
1 gallon chicken stock, enhanced with chicken base or bouillon cubes if desired
2 cups chopped yellow onions
1 cup diced celery
1 cup chopped carrots
1 tablespoon dried dill
2 tablespoons dried chopped parsley
5 tablespoons butter
6 tablespoons flour
1 teaspoon sugar
1 bay leaf
2 cups cubed potatoes
Salt to taste
1 teaspoon freshly ground black pepper
In a large skillet, break up the breakfast sausage over medium heat and cook until done. Rinse in a colander under hot running water to remove excess fat. Reserve.
Slice cabbage into quarter wedges, cutting away the core and any hard ribs. Coarsely chop the cabbage and set aside.
Pour the chicken stock into a large (6-quart or more) pot and bring to a simmer while preparing the vegetables.
Cook onions, celery, carrots, dill and parsley in butter over medium heat in a large skillet until vegetables are tender and translucent, about 10 minutes. Sprinkle the flour over the vegetables and stir to blend completely. Add vegetables to stock, then add sugar and bay leaf. Return to the simmer and cook 10 minutes.
Add sausage and potatoes to soup, continue to simmer for an additional 20 minutes. Add reserved cabbage, bring to a boil, reduce heat. Add salt (to taste) and pepper and simmer 4 or 5 more minutes. Do not overcook
Recipe
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