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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I adapted this recipe from a recipe in the Los Angeles Times. It was a recipe request for the Lyon's English Grill Cabbage Soup. Since I changed the recipe a little, I changed the name a little :). Ingredients:
1 lb bulk pork sausage |
1 onion, sliced |
2 cups chicken broth or 2 cups beef broth |
3 cups cocktail vegetable juice (v8) |
1 (11 ounce) can cream of tomato soup |
1 teaspoon garlic powder |
1 teaspoon sugar |
5 -6 cups shredded cabbage |
salt and pepper |
Directions:
1. Crumble sausage into a large pot and cook over medium-high heat until browned.
2. Add onion and cook just until translucent.
3. Remove excess fat if you don't want it.
4. Add remaning ingredients and bring to a boil.
5. Cover and simmer until cabbage is very tender, about 20 to 30 minutes.
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