Cabbage Sausage Soup Recipe

Ingredients

1 pound bulk Italian sausage1 large onion, chopped2 garlic cloves, minced7 cups chopped cabbage (about 1-1/2 pounds)4 cans (28 ounces each) diced tomatoes, undrained2 teaspoons dried basil2 teaspoons brown sugar1 teaspoon dried oregano1 bay leaf3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/2 teaspoon salt1/8 teaspoon pepper

Preparation

In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.