Sausage and Cabbage Ciorba

• 1 lb hot Italian sausage (cut or shaped into bite-size pieces)
• 1 tablespoon extra virgin olive oil
• 6 cups green cabbage, shredded (approximately half a head of a medium sized cabbage)
• 1 onion, sliced
• 1 tablespoon caraway seed (more or less to taste)
• 1 tablespoon red pepper flakes (more or less to taste)
• 6 cups chicken stock
• 12 cup white vinegar (more or less to taste)
• salt and pepper

1. Brown the sausage in the EVOO over med-high heat.
2. Add the cabbage and onions.
3. Continue to cook over med-high heat for approximately 10 minutes, or until vegetables are cooked through.
4. Add the caraway seeds and pepper flakes.
5. Add the chicken stock and bring to a boil.
6. Simmer for 10 minutes, skimming foam from top.
7. Stir in vinegar and taste.
8. Add sour cream, if desired, when served.
9. Note: you may also add a potatoes or noodles to make this a more substantial dish.

hot italian sausage, extra virgin olive oil, green cabbage, onion, caraway, red pepper, chicken stock, white vinegar, salt

Taken from www.food.com/recipe/sausage-and-cabbage-ciorba-270223 (may not work)