This recipe is spicy. There is nothing in the recipe that is spicy
except the sausage. So if you don't want it hot, change the type of
sausage. Beware, it gets more spicy each time it is heated. Don't omit
the caraway seed. I don't even like caraway but the soup would not be
as good without it. I didn't think this was particularly sweet, but you
can omit part of the brown sugar if you think you would like it better
that way.

German Cabbage Soup

2 large onions, diced
¼ (one-fourth) cup butter
3— 2-pound cans stewed tomatoes, smashed up
6 cups chicken stock
1 head green cabbage, chopped into big pieces
½ (one-half) cup lemon juice
½ (one-half) cup brown sugar
1 tablespoon caraway seed
salt and pepper to taste
1 pound hot German sausage, sliced very thinly- or any hot sausage

In a large pot, saute’ onions in butter. Add remaining ingredients;
bring to a boil. Reduce heat and simmer as long as you want, or until
the cabbage is tender. Adjust lemon juice and brown sugar to taste.
Serves 8.


Nancy Young wrote:
It was sweet to the point of extreme, and
> not especially liquidy, more viscous. Is that some sort of tradition
> or something? a very sweet soup? I never heard of such a sweet soup
> unless it was a fruit soup, maybe.
>
> nancy