Today I want to share my recipe for sausage and cabbage soup.
- 2 potatoes- washed, diced
- 2 carrots- sliced
- 1 bag shredded cabbage
- 2 onions
- 1 coil smoked sausage- thick sliced
- 5 cups water
- 4 chicken bullion cubes
Melt 1/4 stick butter in bottom of Dutch oven. Add potato, carrots, onion, and cabbage. Sauté for 8-10 minutes, stirring frequently. Add water and bullion. Bring to a slow boil for 40 minutes.
In a separate pan, brown the sausage slices. When finished, put in a bowl lined with paper towels to absorb grease. If you don’t do this step, you end up with greasy soup.
After you 40 minute slow boil, add your sausage. Let that simmer for another 10 minutes.
Serve with a grilled cheese sandwich cut into 4 pieces for easy dipping.
Keep a paper bag close by to capture the lovely cabbage and sausage aroma that is sure to waft from your backside.