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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 16 |
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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. Yield: 16 servings (4 quarts).
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