Directions:
- In a medium stockpot or Dutch oven heat olive oil, over high heat, and saute sausage for 3 minutes.
- Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes.
- Reduce heat to medium high and saute until onions are soft, about 3 - 5 minutes.
- Stir in the wine and cook 2 minutes.
- Add cabbage, reserved sausage and chicken stock.
- Bring to a boil, reduce heat and simmer 15 minutes.
- - - - - - - - - - - - - - - - - - - NOTES : To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.65 Kcal (2791 kJ) | ||
| Calories from fat | 394.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.87g | 67% | |
|---|---|---|---|
| Cholesterol | 93.37mg | 31% | |
| Sodium | 1396.69mg | 58% | |
| Potassium | 930.71mg | 20% | |
| Total Carbs | 37.54g | 13% | |
| Sugars | 11.03g | 44% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 27.14g | 54% | |
| Vitamin C | 42.3mg | 71% | |
| Iron | 1.6mg | 9% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 122.1 Kcal (511 kJ) | ||
| Calories from fat | 72.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 67% | |
|---|---|---|---|
| Cholesterol | 17.1mg | 31% | |
| Sodium | 255.81mg | 58% | |
| Potassium | 170.46mg | 20% | |
| Total Carbs | 6.88g | 13% | |
| Sugars | 2.02g | 44% | |
| Dietary Fiber | 0.76g | 17% | |
| Protein | 4.97g | 54% | |
| Vitamin C | 7.8mg | 71% | |
| Iron | 0.3mg | 9% | |
| Calcium | 15.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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