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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This may have too much fat for some. If so, refrigerate and scoop off the fat. Ingredients:
2 sausages |
1/4 head cabbage, shredded |
1 whole head of garlic |
4 large mushrooms, sliced |
2 (14 ounce) cans chicken broth |
2 tablespoons bacon fat |
1 tablespoon olive oil |
kosher salt |
Directions:
1. Cut off the top quarter of the garlic, cover the exposed end with olive oil and kosher salt, put it in a ramikin cut side down and into a 300 degree oven for 30 minutes.
2. Meanwhile, cut the sausage into bite sized pieces and fry until brown and remove from heat.
3. Melt the bacon fat at a high temp and flash fry the cabbage and mushrooms for about 1 minute.
4. Put the cabbage, mushrooms, sausage, and chicken broth in a pot and bring to a boil.
5. About this time, the garlic will be roasted.
6. Remove garlic, allow to cool, and squeeze the cloves into the broth.
7. After it comes to a boil, simmer for 30 minutes and serve.
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