Cabbage and Sausage Soup
It’s a great winter soup, best prepared with savory or curly cabbage because of its more delicate flavor. To do it right you need to start by creating your own stock from a couple of ham hocks. Don’t get cheap on me. Leave a little meat on the bone.
2 or 3 ham hocks, washed well
1 bay leaf
1 clove of garlic
2 onions cut in half
Cover the ham hocks with cold water, add the bay leaf, clove, onions and simmer until the meat falls off the bone (90-120 min). Simmer slowly. Drain the stock. Remove the meat chop it finely and reserve it. You should have about 5 cups of stock when you’re done with this process.
5 cups of stock
1 (more) bay leaf
1 large red onion, sliced
2 (more) cloves of garlic, crushed
1 small head of cabbage, sliced
1 large russet potato, diced (I prefer 2)
1/2 to 3/4 pounds of Polish sausage
1/2 tsp thyme
Spices to taste
Saute the onions in oil until golden brown. Put the cabbage into the pot, stirring it in with the onion. Add garlic, stock, bay leaf, thyme, and potatoes(s). Simmer slowly for 45 minutes, season to taste, garnish with freshly chopped parsley and a grate of fresh nutmeg.