Sausage and Cabbage Soup

• 2 sausages
• 14 head cabbage, shredded
• 1 whole head of garlic
• 4 large mushrooms, sliced
• 2 (14 ounce) cans chicken broth
• 2 tablespoons bacon fat
• 1 tablespoon olive oil
• kosher salt

1. Cut off the top quarter of the garlic, cover the exposed end with olive oil and kosher salt, put it in a ramikin cut side down and into a 300 degree oven for 30 minutes.
2. Meanwhile, cut the sausage into bite sized pieces and fry until brown and remove from heat.
3. Melt the bacon fat at a high temp and flash fry the cabbage and mushrooms for about 1 minute.
4. Put the cabbage, mushrooms, sausage, and chicken broth in a pot and bring to a boil.
5. About this time, the garlic will be roasted.
6. Remove garlic, allow to cool, and squeeze the cloves into the broth.
7. After it comes to a boil, simmer for 30 minutes and serve.

sausages, cabbage, head of garlic, mushrooms, chicken broth, bacon fat, olive oil, kosher salt

Taken from www.food.com/recipe/sausage-and-cabbage-soup-109863 (may not work)