A delicious and hearty soup. I used sweet sausage but I think it would be just as good with hot. The total time was closer to an hour for me. I don't think they included the preparation time. It was good with the rosemary brown butter soda bread and a salad.
Woman's Day, March 2010
Active: 15 mins
Total: 30 mins
Serves 4
8 oz. hot or sweet Italian sausage, removed from casings
1 large onion, chopped
1 cup sliced carrots
2 medium all-purpose potatoes, peeled and cut in 3/4 inch chunks
1 can (14 1/2 oz) reduced-sodium chicken broth
1 1/4 cups water
2 tsp minced garlic
8 oz. green cabbage, cut in thick shreds (4 cups)
1 tbsp flour
Break sausage into chunks into a large pot. Cook over medium-high heat, stirring often, 5 mins or until browned.
Add onions and carrots; cover and cook over medium heat, stirring once or twice, 3 minutes or until onions start to soften.
Add potatoes, broth, 1 cup of the water and the garlic, and bring to a boil. Simmer 5 minutes or until carrots are almost tender.
Stir in cabbage, cook 5 mins until vegetables are tender. In small cup, stir flour with remaining 1/4 cup water until blended. Stir into soup; cook 2 minutes.
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