*  Exported from  MasterCook  *
 
                            Creamy Cabbage Soup
 
 Recipe By     : James McNair’s Soups (c) 1990 SF: Chronicle
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           unsalted butter
    1      large         cabbage -- cored and shredded
    2      quarts        milk
                         Salt
                         Freshly ground black pepper
      1/2  pound         smoked hot pork sausage sliced
      1/4  cup           water
 
 Instead of adding sausage to the soup, McNair suggests crumbled crispy bacon.
 [PATh 01 Oc 96 mcRecipe]
 
 In a soup pot, melt the butter over medium heat. Add the cabbage and saute for
 about 2 minutes. Stir in the milk and salt and pepper to taste; be generous
 with the pepper. Reduce the heat to low, cover, and simmer until the cabbage
 is very tender and the soup is creamy, about 1 hour.
 
 Meanwhile, combine the sausage and water in a saute pan or skillet. Cook over
 medium-high heat until the water evaporates. Reduce the heat and continue
 cooking until the sausage renders its fat and is lightly browned, about 5
 minutes. Transfer with a slotted utensil to paper toweling to drain. Add to
 the soup about 15 minutes before it is ready to serve.
 
 Ladle the soup into preheated bowls and serve immediately. Or refrigerate from
 hours to 2 days.  Reheat slowly or served cold.
 
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