I posted a pic on my facebook timeline of this soup this week and got a lot of requests for the recipe. So, I thought I'd just post it here so everybody can try it. Let me just say, this is "da bombdigity" y'all! It is so incredibly good. You have got to try it, and then come back and leave a comment and let me know how ya liked it. Expecially if you tweaked it!
1 lb bulk breakfast sausage
2 lg onion diced
1 small head of cabbage chopped
4-5 medium russet potatoes chopped
Chicken stock (I make my own brown from bones left over and freeze - so much better than the store bought broth!)
2 cans evaporated milk
sea salt and pepper to taste
Cook sausage in Dutch oven over medium heat. Add chopped onion and cabbage and saute until they begin to soften.
Add chopped potatoes. Add stock covered ingredients. Bring to a boil then put lid on and turn heat down. Simmer 30-45 minutes or until potatoes and cabbage are tender.
Remove lid, turn off heat, and stir in milk or cream until the broth is as thin or creamy as you like. Taste for seasoning, adding salt and pepper as desired.
This is so good...and filling! It's good, like it is, but I thought I'd try this....
It was ok, but I decided I didn't want anything to detract from the great flavors already in the soup. Use your own judgement.
By the way, I really hope you'll try to make your own chicken stock. There's nothing like it. Next time you roast a chicken, boil it, or even after Thanksgiving turkey, take all the bones, throw it in a pot with cold water, add about 1/4 cup organic apple cider vinegar and boil all day, and night. (no kidding) You want the bones to be so tender, if you stuck them with a fork, you could go right through 'em. Then strain the broth. Put in the frige to let the fat come to the surface and skim that off. What you have left is a jell like substance - or pure liquid gold. You can put in zip lock bags and freeze, or if you want cubes, just use ice cube trays. (I use way more than a couple of cubes at a time, so I opted for the bags. Enjoy!