°1 pound hot Italian sausage
°1/2 pound chopped bacon
°7 cups water
°3 chicken stock cubes, chicken to taste
°2 russet potatoes, peel, clean and cut into cubes
°2 cloves garlic, chopped
°1 medium chopped onion
°2 cups shredded cabbage
°1 cup heavy whipping cream
°Salt and pepper to taste
- Methods :
In a saucepan or large soup pot over medium heat, brown the sausage and cut into small pieces, frying.
In same casserole or large pot over medium heat, brown the bacon; lift and place a part. Leaving 2 tsp bacon fat in pan.
Frying the potatoes, onions and garlic in the fatty bacon on or low heat. Fry the translucent onions also the potatoes are still a little firm, but they start to soft.
Add the sausage, bacon, 7 c water, 6 3 cubes of chicken broth to the pan. Cooking over low heat to the potatoes are soft.