One of the garden treats of summer and fall is stuffed cabbage leaves. If you love sausage stuffed cabbage leaves, then you’ll love this sausage and cabbage soup.
1 lb fresh bulk sausage
2-1/2 Tbsp vegetable oil
1-1/2 c chopped onion
2 garlic cloves, finely chopped
6 c green cabbage, sliced thin and shredded
3 lbs canned tomatoes
1-1/3 qt water
2 bay leaves
1 Tbsp basil
2 tsp oregano
1/4 tsp rosemary leaves
1/4 tsp black pepper
Brown the pork sausage in a skillet over medium heat, breaking it into small pieces as it browns. Drain off about half of the drippings. In a large soup kettle, heat the vegetable oil. add the onion and garlic; simmer without browning. Add all the other ingredients and bring to a boil. Reduce heat, cover and simmer until the cabbage is very tender. Adjust seasonings if desired. If the soup becomes too thick during cooking, add tomato juice to restore desired consistency.
Keep your fork
Life on the Massanutten 