This is the type of soup that inspires me to make bread sticks or a batch of croutons. If time is short, I buy crusty bread for dipping. Use the best quality stock and season well to highlight the simple flavors of the potatoes, cabbage and sausage.
Heat the olive oil in a stockpot over medium-high heat. Add the sausage and break it up with a wooden spoon into marble-sized chunks. Season with salt and pepper and cook until it starts to brown.
Add the garlic and cook with the sausage until fragrant. Add the potatoes and cabbage and saute until the cabbage starts to wilt, about 6 minutes.
Add the stock. Reduce the heat to simmer until the potatoes are fork tender and the cabbage has softened to your liking. Taste for seasoning before serving.
Ground pork is sausage without the seasonings. If you cannot find fresh ground pork, substitute mild Italian sausage removed from the casing.
Copyright 2021 Lynne Curry