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Ingredients
4 Cups chicken broth
1 Small cabbage, chopped (about 10 cups)
1 Medium onion, chopped
1 Pound smoked sausage, halved lengthwise & sliced
1/2 Cup all-purpose flour
1 1/2 Teaspoons salt
1/4 Teaspoon pepper
1 Cup milk
Instructions
In a Dutch oven, bring broth, cabbage and onion to a boil, reduce heat; cover and simmer for 10 to 15 minutes or until cabbage is tender.
Add sausage; heat through.
In a bowl, combine the flour, salt and pepper. Gradually add milk, stirring until smooth. Gradually stir into soup.
Bring to a boil; cook and stir for 2 minutes or until thickened.