Cream of Cabbage Soup
This soup was a favorite seller at the Rainbow Pizzeria in West Valley, New York when it was open. I watched cook Kathy Ford very closely when she made it so I could make it at home. I like to eat this soup with buttered crackers plopped butter side down in the soup.
10 cups cabbage, coarsely chopped
3 cups carrots, diced
3 cups potatoes, diced
1 pound small link breakfast sausages
1 cup onion, diced
1/2 cup butter
1 cup sifted white flour
8 cups milk
2 teaspoons salt
Follow these directions exactly so that the creamed soup is white in color, not discolored by the grease of the meat or the juices. Use three separate saucepans to cook the cabbage, carrots, and potatoes, each covered with water over medium heat until tender, 15 to 20 minutes. Drain vegetables and discard cooking liquids. Keep vegetables warm.
In a medium-size frying pan, fry sausages according to package directions; Discard grease and blot excess grease off sausages with a paper towel. Cut sausages into small slices. Keep warm.
In a large saucepan over low heat, sauté onion in butter until translucent; do not allow butter to turn brown. Stir in flour. Add milk and salt to mixture and stir patiently with a whisk over low heat until thickened and smooth. Add cabbage, carrots, potatoes, and sausage. Heat soup until hot over low heat; do not boil. If soup tastes flat, add additional salt in small amounts to bring out the flavor. This recipe makes 10 to 12 servings.