Cabbage Soup With Sausage

Ingredients

• 350 g lean sausages, highly seasoned
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 1 leek, halved lengthways and thinly sliced
• 2 carrots, halved lengthways and thinly sliced
• 400 g canned chopped tomatoes
• 350 g young green cabbage, cored and coarsely shredded
• 1-2 garlic cloves, finely chopped
• 1 pinch dried thyme
• 1 1/2 liters pork stock
• 1 pinch salt
• 1 pinch pepper
• freshly grated parmesan cheese, to serve (optional)
• 1 loaf crusty bread

Directions

1. 1

   Put the sausages in water to cover generously and bring to the boil.

2. 2

   Reduce the heat and simmer until firm.

3. 3

   Drain and, when cool enough to handle, remove the skin and slice thinly.

4. 4

   Heat the oil in a saucepan over a medium heat, add the onion, leek and carrots and cook for 3-4 minutes until the onion softens.

5. 5

   Add the tomatoes, cabbage, garlic, thyme, stock and sausages.

6. 6

   Bring to the boil, reduce the heat to low and cook, partially covered for 40 minutes until the vegetables are tender.

7. 7

   Ladle into warm bowls, sprinkle over the parmesan and serve with crusty bread.