Recipe - Creamy Cabbage Soup

One half cup Unsalted butter
1 lg Cabbage; cored and shredded
2 qt Milk
Salt
Freshly ground black pepper
One half pound Smoked hot pork sausage
cut or sliced up
One fourth cup Water

Instead of adding sausage to the soup, McNair suggests crumbled crispy
bacon. [PATh 01 Oc 96 mcRecipe]

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 mediumhigh 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.
Recipe By : James McNair's Soups (c) 1990 SF: Chronicle

Posted to MCRecipe Digest V1 #243

Date: Sat, 12 Oct 1996 18:54:22 0700 (PDT)

From: patH phannema@wizard.ucr.edu