Cabbage Sausage Soup

Name: Cabbage Sausage Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 16 servings (4 quarts).
Cuisine: Europe, Italian
Ingredients: 1 pound bulk Italian sausage; 1 large onion, chopped; 2 garlic cloves, minced; 7 cups chopped cabbage (about 1-1/2 pounds); 4 cans (28 ounces each) diced tomatoes, undrained; 2 teaspoons dried basil; 2 teaspoons brown sugar; 1 teaspoon dried oregano; 1 bay leaf; 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1/2 teaspoon salt; 1/8 teaspoon pepper

TOTAL TIME: Prep: 5 min. Cook: 45 min. YIELD: 16 servings (4 quarts).

My partner and I grow 300 acres of cabbage twice a year, then we harvest it by hand. This hearty soup showcases cabbage in a savory tomato broth.—Bill Brim, Tiffin, Georgia

Ingredients

1 pound bulk Italian sausage
1 large onion, chopped
2 garlic cloves, minced
7 cups chopped cabbage (about 1-1/2 pounds)
4 cans (28 ounces each) diced tomatoes, undrained
2 teaspoons dried basil
2 teaspoons brown sugar
1 teaspoon dried oregano
1 bay leaf
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

1. In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.

Nutrition Facts

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