This is my own recipe and I really hope you love it!
1 small head of green cabbage, chopped into bite size chunks (or 1/2 head of green and 1/2 head of purple, which is what I had on hand)
10-12 small red potatoes, washed and cubed
2 carrots, peeled and diced
1 small yellow onion, peeled and minced
2-3 cloves garlic , peeled and minced
1 stick of butter
4 Tablespoons flour
1 quart of milk (I used 1%)
2 cups chicken broth
1 16oz package Italian sausage
-Boil potatoes in salted water in a large soup or stock pot until fork-tender. Meanwhile:
-Remove sausage from casings; cook over medium heat until browned and cooked all the through, remove from pan and set aside.
-In the same pan, melt 1/2 stick of butter; sauté onions and garlic until opaque-approximately 5 minutes. Add cabbage and carrots, season with salt and pepper, and cook 8-10 minutes. Transfer cabbage mixture to a large bowl and set aside.
-Melt remaining butter in the same pan, whisk in flour and cook about 3-4 minutes (roux should be a light tan color). Stir in milk, whisking quickly to break up any lumps that might occur. Cook over medium-low heat until milk thickens, about 10 minutes.
-Add cabbage to milk mixture, turn to low heat. Meanwhile, drain potatoes, return to the stock pot and coarsley mash in the bottom of the pot. Pour cabbage/milk mixture into the stock pot, stir ingredients together, scraping the mashed potatoes from the bottom and incorporating them into the soup.
-Add the chicken broth and sausage and continue to cook until soup is heated through. Season with salt and pepper to taste.