Sausage and Cabbage Soup Recipe

1 small cabbage, cored and shredded
4 tablespoons unsalted butter
225 g sausages, your choice
6 cups chicken or beef stock, or water
Salt and pepper
450 g zucchini, diced
1 cup sour cream

1. Bring a large pot of water to the boil.

2. Add the cabbage and cook the cabbage for 1 minute and drain.

3. Return the cabbage to the pot along with the butter, stock or water and sausages.

4. Bring to boil then reduce the heat and simmer covered for 1 hour.

5. Add zucchini and cook for 30 minutes longer.

6. Remove the sausages and cut into bite sized pieces.

7. Return to the soup, which by this point will be very thick.

8. Pass the sour cream separately.

Soup-er Cabbage Soup Variations:

• Allspice - 3 berries to 5 cups.
• Borage – 2 teaspoons young chopped leaves.
• Fennel – 1 tablespoon chopped leaves or ½ teaspoon ground seeds.
• Marjoram – 1 teaspoon chopped leaves.
• Thyme – 2 teaspoons chopped leaves.

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