Cabbage Soup With Sausage

• 350 g lean sausages, highly seasoned
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 1 leek, halved lengthways and thinly sliced
• 2 carrots, halved lengthways and thinly sliced
• 400 g canned chopped tomatoes
• 350 g young green cabbage, cored and coarsely shredded
• 1 -2 garlic clove, finely chopped
• 1 pinch dried thyme
• 1 12 liters pork stock
• 1 pinch salt
• 1 pinch pepper
• freshly grated parmesan cheese, to serve (optional)
• 1 loaf crusty bread

1. Put the sausages in water to cover generously and bring to the boil.
2. Reduce the heat and simmer until firm.
3. Drain and, when cool enough to handle, remove the skin and slice thinly.
4. Heat the oil in a saucepan over a medium heat, add the onion, leek and carrots and cook for 3-4 minutes until the onion softens.
5. Add the tomatoes, cabbage, garlic, thyme, stock and sausages.
6. Bring to the boil, reduce the heat to low and cook, partially covered for 40 minutes until the vegetables are tender.
7. Ladle into warm bowls, sprinkle over the parmesan and serve with crusty bread.

lean sausages, olive oil, onion, carrots, tomatoes, young green cabbage, garlic, thyme, liters pork stock, salt, pepper, parmesan cheese, crusty bread

Taken from www.food.com/recipe/cabbage-soup-with-sausage-266185 (may not work)