Sausage And Cabbage Soup
|Garlic||1 Clove (5 gm)|
|Chicken stock||5 Cup (80 tbs)|
1 Cut away the core from the cabbage; shred finely. Peel and crush the garlic. Heat the fat in a pan and soften the cabbage and garlic in it for about 10 minutes.
2 Mix in the flour, then gradually blend in the stock, stirring all the time. Bring to a boil, season with salt and pepper, reduce the heat, cover and simmer 1 hour.
3 Meanwhile, slice the frankfurters thinly. When the soup is ready, skim any fat off the surface, add the sliced frankfurters, leave 5 minutes to heat through and serve