Cabbage and Sausage Soup

Recipe by tranch
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a medium stockpot or Dutch oven heat olive oil, over high heat, and saute sausage for 3 minutes.
  • Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes.
  • Reduce heat to medium high and saute until onions are soft, about 3 - 5 minutes.
  • Stir in the wine and cook 2 minutes.
  • Add cabbage, reserved sausage and chicken stock.
  • bring to a boil, reduce heat and simmer 15 minutes.
  • - - - - - - - - - - - - - - - - - - NOTES : To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top.