Sausage Cabbage Soup (Alternate)

Note [to self], the original recipe makes a lot of soup so the ingredients here are HALVED from the original (i.e., use the measures as listed here)

Serves 4 (2 quarts)

• ½ lb. bulk Italian sausage
• ½ large onion, chopped
• 1 clove garlic, minced
• 3.5 cups chopped cabbage (about ¾ lbs.)
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 tsp. dried basil
• 1 tsp. brown sugar
• ½ tsp. dried oregano
• ½ bay leaf
• 3/8 tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed
• ¼ tsp. salt
• 1/16 tsp. pepper

• In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is no longer pink
• Add cabbage
• Cook and stir for 3-5 minutes or until cabbage is crisp-tender
• Stir in the remaining ingredients
• Cook and simmer for 30-35 minutes or until cabbage is tender
• Discard bay leaf