Cabbage Sausage Soup

This savory soup would really hit the spot on a rainy day. Serve it with some fresh bread and cheese! It is a quick, simple recipe from Taste of Home’s special 2005 holiday collection. This makes a lot, perfect for a big get-together, and I think it would freeze well.

• Ready In: 45 mins
• Serves: 16

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.