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Cabbage and Sausage Soup

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READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium stockpot or Dutch oven heat olive oil, over high heat, and saute sausage for 3 minutes.
  2. Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes.
  3. Reduce heat to medium high and saute until onions are soft, about 3 - 5 minutes.
  4. Stir in the wine and cook 2 minutes.
  5. Add cabbage, reserved sausage and chicken stock.
  6. bring to a boil, reduce heat and simmer 15 minutes.
  7. - - - - - - - - - - - - - - - - - - NOTES : To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top.

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