No Grilling Involved At AllWe have been slowly learning to win the running battle with the weekly load of vegetables we get from the farm share. They have been sending us cabbage, and we needed to use the stuff. A very long time ago I ate a pretty good bowl of cabbage soup someplace on Long Island, so I thought to try that. It also gave me opportunity to relearn that the compact heads of cabbage, so innocent, blossom into giant heaping piles when shredded. We had enough for soup, and a little experiment of sauerkraut, which I hope goes well.
Working from dim memory, then: slice to pieces some two or three links of good sweet italian sausage, and set them to browning at the bottom of a pot in a little olive oil. Shred a pot-worth of cabbage (a head and a half for us) and also finely slice some onion. We had green onion lying about in large quantity, so we used that. When the sausage becomes nicely browned, fill the pot with the cabbage and onion. Let that cook down, turning gently, until the mass has settled somewhat. Add chicken stock and a bit of water, enough to just cover, and then simmer until the cabbage is tender. It might need some salt.
It is still cool enough here to make soup a welcome supper. We ate it with crusty bread that had been slathered with garlic, oil, and cheese, and then broiled quickly. We kept the windows open, and did the dishes when we were done.
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