See the Recipe Below
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| Photo Credit |
Ingredients
1 lb hot sausage or Italian sausage
3 garlic cloves, minced
1 medium onion, diced to 1/2"
4 cups potatoes, peeled and chopped bite-size, I used 2 huge russet potatoes
8 cups chicken stock or 8 cups water, plus 2 tablespoons chicken base
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 head of cabbage, thinly sliced into strips
2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
3 garlic cloves, minced
1 medium onion, diced to 1/2"
4 cups potatoes, peeled and chopped bite-size, I used 2 huge russet potatoes
8 cups chicken stock or 8 cups water, plus 2 tablespoons chicken base
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 head of cabbage, thinly sliced into strips
2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
Directions
Cook and crumble the sausage in a large pot, over medium high heat. Add the garlic and the onions and saute until softened and fragrant.
Add the potatoes, chicken stock, salt and pepper and bring to a low boil for 10-15 minutes. When the potatoes are almost tender, add the cabbage and the thyme and stir to wilt the cabbage. Let it soften for a minute or two before serving.
Recipe adapted from - http://www.barefeetinthekitchen.com/2013/10/cabbage-potato-and-sausage-soup-recipe.html?m=1
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