Cabbage & Sausage Soup

• 2 tablespoons olive oil
• 1 12 lbs Italian sausage, cut into 1/2 inch pieces
• 2 white onions, sliced
• 4 garlic cloves, thickly sliced
• 14 teaspoon red pepper flakes
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 cup sun-dried tomato packed in oil, chopped
• 12 cup dry white wine
• 12 lb green cabbage, thinly sliced (about 4 cups)
• 6 cups chicken stock
• 6 slices garlic bread, cut 1/2 inch thick

1. Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes.
2. Add the sausage and cook for 3 minutes.
3. Using a slotted spoon, remove the sausage to a bowl, and set aside.
4. Add the onions, garlic, red pepper flakes, salt, pepper and sun-dried tomatoes to the same pan and cook on medium-high for 3-5 minutes, stirring occasionally, until the onions are soft.
5. Stir in 1/2 cup white wine and cook for 1-2 minutes.
6. Add 1/2 pound thinly sliced green cabbage (about 4 cups), the reserved cooked sausage and the chicken stock and bring to a boil.
7. Reduce the heat to low and simmer with the lid slightly ajar for 10-15 minutes, until the cabbage is tender.
8. To serve, place a piece of the garlic toast in the bottom of a shallow soup bowl and ladle the soup over the top.

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

Taken from www.food.com/recipe/cabbage-sausage-soup-83739 (may not work)