Cabbage and Sausage Soup

40 minutes Servings: 6.0 No ratings yet


1/2 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon black pepper
1/2 cup white wine
6 cups chicken stock
1/4 teaspoon red pepper flakes
4 cloves garlic
1/2 cup sun-dried tomatoes
1 1/4 pounds cabbage
2 medium onions, sliced
1 1/2 pounds italian sausage


  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.