Creamy Cabbage Soup Creamy Cabbage Soup

Serving Size : 6 1/2 cup unsalted butter
1 large cabbage -- cored and shredded
2 quarts milk
Salt
Freshly ground black pepper
1/2 pound smoked hot pork sausage sliced**
1/4 cup water

**Instead of adding sausage to the soup, crumbled crispy bacon works well.

In a soup pot, melt the butter over medium heat. Add the cabbage and saute for
about 2 minutes. Stir in the milk and salt and pepper to taste; be generous
with the pepper. Reduce the heat to low, cover, and simmer until the cabbage
is very tender and the soup is creamy, about 1 hour.

Meanwhile, combine the sausage and water in a saute pan or skillet. Cook over
medium-high heat until the water evaporates. Reduce the heat and continue
cooking until the sausage renders its fat and is lightly browned, about 5
minutes. Transfer with a slotted utensil to paper toweling to drain. Add to
the soup about 15 minutes before it is ready to serve.

Ladle the soup into preheated bowls and serve immediately. Or refrigerate from
hours to 2 days. Reheat slowly or served cold.

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This page was last modified on 29 June 1997