Cabbage And Sausage Soup

• 2 tablespoons olive oil
• 1 1/2 lbs Italian sausage, hot or mild
• 2 white onions, sliced
• 4 cloves garlic, thickly sliced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sun-dried tomato, chopped
• 1/2 cup white wine
• 1 1/4 lbs cabbage, thinly sliced
• 6 cups chicken stock
• 6 slices garlic toast

1. In a medium stockpot or Dutch oven heat olive oil, over high heat, and saute sausage for 3 minutes.
2. Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes.
3. Reduce heat to medium high and saute until onions are soft, about 3 - 5 minutes.
4. Stir in the wine and cook 2 minutes.
5. Add cabbage, reserved sausage and chicken stock.
6. bring to a boil, reduce heat and simmer 15 minutes.
7. - - - - - - - - - - - - - - - - - - NOTES : To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top.

olive oil, italian sausage, white onions, garlic, red pepper, salt, black pepper, tomato, white wine, cabbage, chicken stock, garlic

Taken from www.food.com/recipe/cabbage-and-sausage-soup-63 (may not work)