"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sausage and Cabbage Soup Recipe

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This recipe for Sausage and Cabbage Soup, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lena Wilson Hubbard Downie (7/19/1900 - 11/01/1984)
Added: Tuesday, September 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2# pork linguica
1 large onion, thinly sliced
1 small green pepper,diced
2 cloves garlic, minced
2 large carrots, but into 2" long strips
1 large cabbage, cored and cut into large chunks
1 (49-1/2 oz.) can chicken broth

Directions:
Directions:
Cut linguica into 1/2" pieces. Brown over medium heat in a large Dutch oven. Drain off most of the fat.
Add the onions, pepper and garlic and cook until onion is limp. Stir in the carrots and cabbage.
Add chicken broth, bring to boil, cover and simmer for 1 hour.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour, 30 miutes total time.
Personal Notes:
Personal Notes:
Like most of Mom's recipies, I got this one by following her around and writing down everything she did.
Always a family favorite!

 

 

 

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