Cabbage and Sausage soup

I am on the run so much these days with a ton of students and tutoring all over town. As a result, my crockpot is the best way to avoid junky take-out (or having air-popped popcorn for dinner)

OK, here we go

One head of cabbage—shred it or chop it little. (I prefer a chunkier soup, so I chop it little). You want about 4 cups, maybe more if you like it thick and cabbage-y!) Of course, you can always buy a bag of pre-shredded cabbage.

A few potatoes (peeled and cubed) — about 2 cups or more (again if you like a lot of potatoes, use more! There are no rules when it comes to soup)

A couple of leeks or a large onion (yup chop that bad boy up)

A polish sausage or italian sausage mild or spicy [these are usually about a pound and a half, and look like an open oval) — slice it like pepperoni on a pizza, or cut in half the long way and then slice it (see aforementioned soup rule reference)

1 quart of stock/broth (chicken, preferably)(if you don’t have broth, use water)  and toss in some spices of your choosing [aforementioned soup rule reference 😉 ]

Add some salt and pepper. No, I have no idea how much! Add whatever spices you want (or skip it).

NOW:

put all of the chopped ingredients and the chicken stock/broth in the crockpot. put on low for 10-12 hours. Or high for 5-6 hours. OR just do it on the stove top for a few hours or longer. I am going to serve it with bread and salad. YUMMERS!