Recipe by Dantana
My mom has cooked this as long as I can remember- I don't know where the recipe started. She sent me to college with the recipe and after 15 years I've not been able to top it. Recipe requests come after every serving. It is even better the second day, but it normally doesn't last that long in our house! A perfect comfort food!
Top Review by Posaly
This soup was completely delicious!! I also sprinkled a bit of ground pepper and cheddar cheese on top for an extra bonus. My 3-year-old daughter, who never eats anything but peanut butter sandwiches, ate it up and asked for more! My ONLY concern was that i think i was expecting something a little thicker or creamier. Which is okay because it definitely wasn't too heavy, just not what i was expecting. Nevertheless, great recipe, i'll be making it again!
- 453.59 g roll Bob Evans sausage
- 2 celery ribs
- 0 head cabbage
- 1 onion
- 1656.13 ml water (see note below!)
- 29.58 ml chicken bouillon
- 907.18 g bagof square cut hash browns
- 59.14 ml milk
- 118.29 ml sour cream
- 29.58 ml all-purpose flour
Directions See How It's Made
- Brown the sausage in a large skillet.
- Remove the sausage with a slotted spoon and leave drippings and browned bits in the pan.
- Chop celery, cabbage and onion. Cook in the grease from the sausage until soft (10-15 minutes).
- Transfer the cooked sausage and cabbage mixture to a large soup kettle.
- Add the water, chicken bouillon and hash browns and cook over medium heat for 30 minutes.
- Mix the milk, sour cream and flour in a small bowl until smooth.
- Add the milk mixture to the soup and simmer 10 more minutes.
- **My Mom's original recipe called for 5 cups of water and that never seemed to be enough when I made it. If you stick between 5-7 cups you can make the soup as thick or thin as you would like. Well, maybe not thin! Making this soup thin and brothy would be a crime!