Sausage and Cabbage Soup


1/2 pound pure pork sausage (breakfast type)
1 large onion, chopped
1 medium head cabbage, chopped
2 teaspoons salt
1 teaspoon pepper
2 tablespoons oregano
2 tablespoons sugar
2 tablespoons powdered chicken bouillon, or more to taste
5 quarts water


In large kettle over medium heat, fry sausage, breaking into small bits. When nearly cooked, add onion and continue to cook and stir until onion is translucent, Do not pour off fat. Add cabbage. Cook, stirring occasionally, for about 20 minutes or until cabbage is limp. Add salt, pepper, oregano, sugar, and bouillon, mixing well. Add water, bring almost to a boil, and cook over low heat for at least 1-½ hours.


Serves 20

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