Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!newspeer1.nac.net!news.maxwell.syr.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "tranch" Newsgroups: rec.food.recipes Subject: Cabbage and Sausage Soup Followup-To: rec.food.cooking Date: Tue, 7 Sep 1999 14:51:31 -0500 Organization: ibm.net Lines: 40 Approved: phill@rt66.com Message-ID: <01bef96a$61ba4700$5c7f6520@Default> Reply-To: "tranch" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:35772 * Exported from MasterCook * Cabbage and Sausage Soup Recipe By : Mediterranean Flavors - Nick Stellino Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 saute 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 saute 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. - - - - - - - - - - - - - - - - - - NOTES : To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.harvard.edu!purdue!cnn.nas.nasa.gov!news.servint.com!netnews.com!newsfeed.enteract.com!hermes.visi.com!news-out.visi.com!cam-news-hub1.bbnplanet.com!sanjose-news-feed1.bbnplanet.com!news.gtei.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "tranch" Newsgroups: rec.food.recipes Subject: Cabbage and Sausage Soup Followup-To: rec.food.cooking Date: Sun, 19 Sep 1999 12:26:20 -0500 Organization: ibm.net Lines: 40 Approved: phill@rt66.com Message-ID: <01bf02c4$16831c40$31796520@Default> Reply-To: "tranch" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:35976 * Exported from MasterCook * Cabbage and Sausage Soup Recipe By : Mediterranean Flavors - Nick Stellino Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 saute 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 saute 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. - - - - - - - - - - - - - - - - - - NOTES : To serve, place a piece of garlic toast in the bottom of the bowl and ladle soup over top. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.