| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter |
| 1 |
lg |
Cabbage; cored and shredded |
| 2 |
qt |
Milk |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/2 |
lb |
Smoked hot pork sausage sliced |
| 1/4 |
c |
Water |
INSTRUCTIONS
Instead of adding sausage to the soup, McNair suggests crumbled crispy
bacon. [PATh 01 Oc 96 mcRecipe]
In a soup pot, melt the butter over medium heat. Add the cabbage and saute
for about 2 minutes. Stir in the milk and salt and pepper to taste; be
generous with the pepper. Reduce the heat to low, cover, and simmer until
the cabbage is very tender and the soup is creamy, about 1 hour.
Meanwhile, combine the sausage and water in a saute pan or skillet. Cook
over medium-high heat until the water evaporates. Reduce the heat and
continue cooking until the sausage renders its fat and is lightly browned,
about 5 minutes. Transfer with a slotted utensil to paper toweling to
drain. Add to the soup about 15 minutes before it is ready to serve.
Ladle the soup into preheated bowls and serve immediately. Or refrigerate
from hours to 2 days. Reheat slowly or served cold.
Recipe By : James McNair's Soups (c) 1990 SF: Chronicle
Posted to MC-Recipe Digest V1 #243
Date: Sat, 12 Oct 1996 18:54:22 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“If God is your Copilot – swap seats!”