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Sausage, Potato, and Cabbage Soup

Original recipe from Essential Pepin
kept bybeberequin
recipe by

8 ounces mild Italian sausage meat
2 small onions, cut into thick slices
6 scallions, trimmed and cut into 1/2-inch pieces
6 cups chicken broth
1 pound potatos, peeled and cut into 1/2-inch-thick slices
8 ounces savoy cabbage, cut into thick slices
1 1/4 teaspoons salt
crusty French bread

  1. Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Sauté, stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking, for 10 minutes, or until the sausage is well browned.
  2. Add the onions and scallions and cook for 1 minute. Stir in the water, potatoes, cabbage, and salt and bring to a boil. Cover, reduce the heat to low, and cook for 45 minutes.
  3. Serve the soup in bowls with chunks of crusty French bread.



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