Cabbage Soup (With a Kick!)

My father makes this recipe all the time. he got it from a stew and soup cookbook, but we have made moderations to it over the years. I made this and brought to the office, it filled my crock pot one and a half times, and all I had left was one very small bowl. Everyone said it was the best soup they ever had. (I like the heat, so I add 2 cans of Rotel tomatoes for the heat!)

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 1  large head of cabbage
• 2  quarts  beef stock
• 2  tablespoons butter
• 1 1⁄2 cups onions, chopped
• 1  cup carrot, chopped
• 2  cups celery, chopped
• 1  teaspoon salt
• 1  bay leaf
• 1  teaspoon dill weed
• 1  lb sausage (I prefer Kielbasa) or 1  lb kielbasa (I prefer Kielbasa)
• 2  tablespoons parsley
• 1 (10 ounce) can diced tomatoes (To kick it up use Rotel or tomatoes with green chiles)
• 2  cups potatoes, diced (I used canned)
•  fresh ground pepper
•  sour cream (to garnish)

Directions

1. Slice cabbage into quarters then chop removing the hard center.
2. Bring beef stock to a simmer while preparing the vegetables.
3. In a large skillet melt the butter, add onions, carrots and celery. Cover and cook for about 10 minutes until the veggies are about tender.
4. Turn the veggies into the stock pot and add salt, bay leaf and dill weed. Bring to a simmer for about 20 minutes.
5. In the same skillet used for veggies, brown the kielbasa or sausage.
6. Add the kielbasa, parsley, diced tomatoes and potatoes and continue to simmer an additional 20 minutes.
7. Add the cabbage, bring to a boil and then simmer another 4-5 minutes.
8. Serve hot with fresh ground pepper and a dallop of sour cream (YUM!)Keep warm in crock pot.