Frank's Recipes! Cabbage and Sausage Soup

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Cabbage and Sausage Soup

Serving Size : 6

2 tablespoons olive oil
1 1/2 pounds 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 tomatoes, chopped
1/2 cup white wine
1 1/4 pounds cabbage, thinly sliced
6 cups chicken stock
6 slices Garlic Toast

In a medium stockpot or Dutch oven heat olive oil, over high heat, and sauté sausage for 3 minutes. Remove with a slotted spoon and set aside. Add onion, garlic, red pepper flakes, salt, pepper and sun dried tomatoes. Reduce heat to medium high and sauté until onions are soft, about 3 - 5 minutes. Stir in the wine and cook 2 minutes. Add cabbage, reserved sausage and chicken stock. bring to a boil, reduce heat and simmer 15 minutes.

NOTE:
To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top.