[carlo3b]

Potato, Sausage and Cabbage Soup

"Italian sausage or regular pork sausage also work well with this soup. Serve hot with chunks of good crusty bread, if desired"

• 2 pounds of fresh sausage, casings removed
• 3-3/4 potatoes, peeled and cubed
• 1-7/8 onion, chopped
• 3-3/4 cups water
• 1-7/8 medium heads cabbage, chopped
• 5-2/3 cups milk, divided
• 1/3 cup and 1 teaspoon all-purpose flour
• 1/2 pound Swiss cheese, diced

Directions
1 In a large skillet over medium high heat, sauté the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
2 In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.)
3 In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.)
4 When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

 

[carlo3b]

Pickled Cucumbers

• 3 large cucumbers
• 4 large onions
• 4 Tbs. coarse salt
• 2 1/2 cups distilled white vinegar
• 3/4 cup sugar
• 1 tsp. celery seeds
• 1 tsp. mustard seeds

Wash, dry, & thinly slice the cucumbers. Peel & slice the onions. Mix the two ingredients together in a bowl & sprinkle with the salt.  Rinse & drain. Bring the vinegar, sugar, & spices to a boil & simmer for 3 minutes. Marinate in refrigerator for at least 24 hours.
For Canning pack the marinated cucumbers & onions loosely in warm jars. Cover with the spiced vinegar & seal immediately.

[PLK]

1-7/8 of onion and cabbage??

That's a weird amount! Is it right?

[RnMomof7]

Can you use polish Sausage with this soup (My moms favorite)