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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This savory soup would really hit the spot on a rainy day. Serve it with some fresh bread and cheese! Ingredients:
1 lb bulk italian sausage |
1 large onion, chopped |
2 garlic cloves, minced |
7 cups chopped cabbage |
4 (28 ounce) cans diced tomatoes, undrained |
2 tablespoons minced fresh basil or 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. Cook sausage, onion, and garlic over medium heat in Dutch oven or soup kettle, until meat is browned.
2. Add cabbage and cook, stirring constantly, for 3-5 minutes or until crisp-tender.
3. Stir in remaining ingredients, bring to boil, and reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender.
4. Discard bay leaf before servings.
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