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Cabbage & Sausage Soup

From Lynne Wilson


4 - 6 sweet Italian sausages, cooked
1 Tbsp. butter or margarine
¾ cup chopped leeks
3 cups Chicken Broth
3 cups Beef Broth
8 cups cabbage, coarsely chopped
1 - 2 Tbsp. fresh basil, chopped (1 tsp. dried)
1½ cups tomatoes, peeled, seeded, and chopped
1 clove garlic, peeled and minced
salt and pepper to taste


Cook the sausages and cut them into small pieces or slice very thinly. Set aside.

Melt the butter in a 4-quart pan and add the chopped leeks. Saute over medium heat until soft, then add the chicken broth and the beef broth. Cover and bring to a boil. Stir in the cabbage, basil, tomatoes, and garlic. Cover, return to a boil, lower the heat, and uncover. Simmer, uncovered, for 3 to 5 minutes and add the sausage. Simmer for 2 to 3 minutes longer, uncovered, until the cabbage is crisp-tendered. Add salt and pepper and serve immediately.