Sausage and Cabbage Soup

From Best Recipes from New England Inns

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Yield: Serves 20

Serve for lunch with rye bread and a dark beer -- ideal after a morning of cross-country skiing, snowshoeing, or wood-cutting. The recipe makes a lot, but it freezes well. To save space in the freezer use only half the water for the portion you are freezing, then add remainder of water when ready to reheat and serve. --Sycamore Inn, Arlington, Vermont

• 1/2 pound pure pork sausage (breakfast type)
• 1 large onion, chopped
• 1 medium head cabbage, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons oregano
• 2 tablespoons sugar
• 2 tablespoons powdered chicken bouillon, or more to taste
• 5 quarts water

In large kettle over medium heat, fry sausage, breaking into small bits. When nearly cooked, add onion and continue to cook and stir until onion is translucent, Do not pour off fat. Add cabbage. Cook, stirring occasionally, for about 20 minutes or until cabbage is limp. Add salt, pepper, oregano, sugar, and bouillon, mixing well. Add water, bring almost to a boil, and cook over low heat for at least 1-1/2 hours.

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