Sausage and Cabbage Soup

1. 1

   Cut off the top quarter of the garlic, cover the exposed end with olive oil and kosher salt, put it in a ramikin cut side down and into a 300 degree oven for 30 minutes.

2. 2

   Meanwhile, cut the sausage into bite sized pieces and fry until brown and remove from heat.

3. 3

   Melt the bacon fat at a high temp and flash fry the cabbage and mushrooms for about 1 minute.

4. 4

   Put the cabbage, mushrooms, sausage, and chicken broth in a pot and bring to a boil.

5. 5

   About this time, the garlic will be roasted.

6. 6

   Remove garlic, allow to cool, and squeeze the cloves into the broth.

7. 7

   After it comes to a boil, simmer for 30 minutes and serve.

* Per serving · 4 servings · Values may vary.

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