Sausage and Cabbage Soup
By Yankee Magazine|Apr 02 2008|
Serve for lunch with rye bread and a dark beer — ideal after a morning of cross-country skiing, snowshoeing, or wood-cutting. The recipe makes a lot, but it freezes well. To save space in the freezer use only half the water for the portion you are freezing, then add remainder of water when ready to reheat and serve. –Sycamore Inn, Arlington, Vermont
Yield
Serves 20
Ingredients
1/2 pound pure pork sausage (breakfast type)
1 large onion, chopped
1 medium head cabbage, chopped
2 teaspoons salt
1 teaspoon pepper
2 tablespoons oregano
2 tablespoons sugar
2 tablespoons powdered chicken bouillon, or more to taste
5 quarts water
Instructions
In large kettle over medium heat, fry sausage, breaking into small bits. When nearly cooked, add onion and continue to cook and stir until onion is translucent, Do not pour off fat. Add cabbage. Cook, stirring occasionally, for about 20 minutes or until cabbage is limp. Add salt, pepper, oregano, sugar, and bouillon, mixing well. Add water, bring almost to a boil, and cook over low heat for at least 1-1/2 hours.
Tried this one out for our church Lenten soup supper and ended up throwing the whole pot out it was so blah. Even doctoring with seasonings and additives was not enough to rescue this one from the disposal. Perhaps there were some key ingredients or steps left out of the .com recipe?