"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sausage, Potato and Cabbage Soup Recipe

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

Ellen Rockne


8 ounces coarsely ground sausage meat
1/2 pound onions, peeled and cut into 1-inch slices (1 1/2 cups)
6 scallions, cut into 1/2 inch pieces (1 1/4 cups)
6 cups water
1 pound potatoes, peeled and cut into 1/2-inch slices
8 ounces savoy cabbage, cut into 1 1/2-inch pieces (4 cups)
1 1/4 teaspoons salt
French Bread

1. Break the sausage meat into pieces, and place it in a saucepan over high heat. Saute for 10 minutes,
stirring and scraping the bottom of the pan with a spoon to keep the meat from sticking, until the sausage
is well-browned.

2. Add the onions and scallions, and cook for 1 minute, Stir in the water, potatoes, cabbage, and salt.
Bring to a boil, cover, reduce the heat to low, and cook for 45 minutes.

3. Serve the soup in bowls with chunks of crusty French Bread.

Personal Notes:
Personal Notes:
This one comes straight from Jacques Pepin but we love it so much, we wanted to add it to the mix.
We have it every Christmas Eve, after the singing, so it is a holiday flavor for us, a comforting winter soup.

(It's worthwhile to make a large batch and freeze the remainder for another meal.
We reheat the leftovers from again and again, and they taste better every time. I am not kidding).




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